I made this Northern Spy Kale Salad for dinner tonight and it was basically perfect.
I went to Northern Spy once a few years ago and enjoyed it quite a bit. But the older I get (30 so soon…let’s not talk about that now), the less I find myself over in far reaches of the East Village, so I’m grateful I could bring the farm to table make this recipe at home thanks to food52.
The salad was not only delicious but also a pleasure to prepare.
I owe this to Trader Joe’s and the pre-peeled, pre-cut chunks of butternut squash I bought there this weekend. No fighting with a slippery squash and a sharp knife tonight! Just had to open the package and pour it out on a cookie sheet. I added some smoked paprika (just a little because I didn’t want to overpower the sweetness) along with the salt and pepper and olive oil before roasting them until brown.
Meanwhile, the “active time” of this recipe was spent dealing with the kale. That meant removing the ribs from my kale, rolling the remaining leaves into bunches of varying tightnesses and slicing them into great green ribbons. I dressed the ribbons in layers, juicing the lemon and swishing in some olive oil for every few handfuls of kale that I dropped into the biggest bowl I have. Somehow this process was relaxing and satisfying, not tedious.
I ate the salad with a small plate of olive focaccia and soppressata that I impulse-bought at Union Market when I went to buy some good cheese..these elements while not necessary in the least made the meal feel a little less ridiculously healthy. And I mean that to be a good thing.
Oh, and btw, the recipe says it’s for two, but I used the entire bunch of kale that I had and I will be eating it for the rest of my life….or maybe for my next 4 meals.