Yes, yes. Another one. But what can you do, when your garden still produces armfuls of fresh kale, despite constant sub-freezing temperatures and a decent snow cover? We throw together kale salads all the time, and only rarely do we follow any kind of recipe (not even our own, to be honest). Because kale salads are almost like those I-need-to-clear-out-the-fridge-soups – you grab whatever needs to be used up and put it all in a bowl together with massaged kale and a dressing (preferably a simple, creamy one). We usually think like this: kale – legumes – starchy vegetables – onion – something sweet – something crunchy – dressing. Use that formula, and you’ll be golden! This time, the combination looks like this: kale – chickpeas – potatoes and Jerusalem artichokes – roasted red onion – crispy apple cubes – toasted sunflower seeds – rosemary tahini dressing. I can’t really think of any combinations that wouldn’t work… except maybe roasted carrots. Or am I crazy to say that? It might be good. Yes, it probably is (I apologize, carrots).
Jerusalem artichokes are amazing, and sort of forgotten about. I mean, not really – people do use them, of course. But not as much as they should! A more versatile vegetable with a richer flavor is hard to find, in our opinion. One way of approaching them – if struggling with ideas on what to make – is to think of them as a potato-replacement. Next time you make mashed potatoes, for example – use half Jerusalem artichokes instead. The flavor will be close to divine. Or jazz up your next tray of roasted potato wedges by throwing some sun chokes (another name they go by) in there. Options are endless. Just make sure you scrub them clean meticulously – you don’t need to peel them, but you don’t want any grains of sand or dirt getting stuck in someone’s teeth. And as I’m sure you all know by now, the dear ‘chokes can be a little tough on certain people’s stomachs. They contain inulin – which in reality is good for your gut – but it also increases activity, hence cases of bloating. Fear not though – a small serving every now and then will build up tolerance, and you’ll end up with both a happier bowel and happier tastebuds as a result.
The dressing here is basically the same as the one we use for this Kale Salad with Butternut Squash and Tahini Dressing. We’ve really only made it a tad more lemon-y, and added dried rosemary to the mix, for a winter-y touch. Rosemary and potatoes are a match made in heaven, as we all know, and we couldn’t help but to tap into that theme a little bit here too. Also, know that the salad will last for a few days in the fridge, but that it’ll start looking a little soggy after more than that. As far as leftovers are concerned, opt out of reheating anything. Instead, just take it out of the fridge a few hours before you plan on eating it. That’s all, everyone! Feel free to share you favorite kale salad recipes or “formulas” in the comment section below 🙂
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Makes 4 servings
250-300 g green curly kale, de-stemmed and torn into big pieces (equals 175 g w/o stems)
400 g potatoes, cut into wedges (peeled/unpeeled is up to you)
400 g Jerusalem artichokes, scrubbed clean and cut into wedges
200 g red onion, sliced into wedges (equals 1-2)
1 tbsp olive oil
380 g (5 dl) cooked chickpeas, drained
2-3 crispy apples, cubed
75 g (1 dl) sunflower seeds, toasted
70 g (1 dl) tahini
2 garlic cloves
3/4 dl lemon juice (equals 2 lemons)
2 1/2 tsp maple syrup or ljus sirap
1/2-1 tsp salt
1-3 tbsp warm water
2-3 tsp dried rosemary
A few grinds of black pepper
- Set oven to 200º. Place Jerusalem artichoke wedges on a parchment paper covered baking sheet, toss with 1/2 tbsp olive oil and a pinch of salt. Bake for 15 min, and then add in potatoes and onions, as well as another pinch of salt and the other 1/2 tbsp olive oil. Toss, and bake for 30 more minutes. Toss again halfway through to prevent burning. When wedges are easily pierced with a fork, take out and set aside.
- Meanwhile, make the dressing by placing all ingredients (start with the lesser amount of water) in a food processor. Blend until smooth, adding in more water as needed. The consistency should be creamy yet pourable. In a small bowl, mix 3/4 of the dressing with the chickpeas and set aside.
- In a large bowl, place the torn up kale. Add a pinch of salt and the tiniest drizzle of olive oil, and massage the leaves for a minute or two, until they’ve turned a darker color and softer consistency. Fold in chickpeas + dressing, as well as the roasted vegetables, and mix well. Carefully fold in apple cubes. Serve in big bowls, and finish off by sprinkling the sunflower seeds and drizzling the remaining dressing on top.