The farmer’s market is full of spring vegetables these days — asparagus and peas, artichokes and strawberries — but we’re still having cool days that make me crave wintery ingredients. So I was happy to see a new salad recipe in my CSA share; I’ve modified the recipe just a bit here, for a salad that combines dark kale and bright oranges to point toward spring.
You will have to trust me here, this recipe without a picture. Some months ago, Caroline fed me this delicious salad. Then, I’d been reading Dash and Bella, one of the terrific writers contributing to our forthcoming book, whose love of the irresistible umami of anchovies (and salt, and garlic) seeps into your own cooking life, making you lament that you’ve gone so many weeks, months even, without mashing up some for yourself. I figured it was time I jumped on the kale salad wagon. I started with this recipe, subtracted a few ingredients, tweaked the dressing, and layered on some new things, ending with a poached egg, which Phyllis Grant knows makes anything better. We’ve eaten this salad now–okay Kory and I have eaten it, the kids being not quite convinced it’s edible–four times for dinner. But I still haven’t managed to get a good picture.
Kale Salad with Poached Egg and Anchovies
- one bunch curly kale
- pine nuts
- Parmesan cheese
- a handful of fingerling or baby Yukon gold potatoes
- eggs, one per person serving
- anchovies, chopped into 1/4 inch pieces. Use a good, jarred variety, one per person or more to taste
- 2 tablespoons olive oil
- 7 tablespoons white balsamic vinegar
- 1 tablespoon rice vinegar
- 1 teaspoon salt
- 1 tablespoon honey
- Combine olive oil, vinegars, salt and honey. Mix thoroughly and set aside.
- Cut ribs out of kale, and then cut leaves into small, bite-sized pieces
- Toss kale with a small amount of salt and dressing to lightly coat. Let sit 15-20 minutes or longer to slightly soften the leaves.
- While the kale is resting, cook the potatoes in very salting boiling water until tender, about 10 minutes. Let cool, then cut into small pieces or slice.
- Poach the eggs. Remove from water and drain on a paper towel. These will keep until you’re ready to serve.
- Just before serving toss the kale with a handful of pine nuts–about a 1/4 cup, a generous shaving of Parmesan cheese (use a vegetable peeler), the cooked potatoes, and the anchovies. Add additional dressing as needed. If you’re serving anchovy-haters, you can add the delicious chopped fish separately to each plate.
- Separate the salad onto four plates. Top each serving with an egg and the anchovies.