Were I not so bleary-eyed yesterday, I might be able to express my glee about this salad. But I slept poorly, woke up early, and skipped my morning coffee and sat at my desk all day without so much as a drop of caffeine. This morning treated me to a migraine and I decided to work from home where I can be in a dark and quiet room. But this salad is a revelation (it’s basically a kale Caesar salad if you think about it), and it’s going to be on regular rotation this winter. I’ve already made it three times in the span of ten days. I would have made more, but I ran out of lacinato kale. Not to worry, more is coming this week and I plan on making loads more of this come Thursday night for our book club dinner, which I’m hosting this time. But as for you, you must make it as soon as you possibly can. It’s not at all time-consuming and you’ll be amazed that you might start craving a salad this time of year. I can’t implore you enough – go now!
Right around this time of year, I face the perennial problem of how to eat more greens while most everything I see at the farmers’ market is brown. I think because it’s been so bitterly cold outside (six degrees out yesterday morning!) I’m turned off by traditional salads with crunchy lettuce and the usual out-of-season salad accouterments – the last thing I want on my place something cold. I want greens that’s chewy, almost meaty, with a strong, nutty bite and a toothsome quality. Give me something I can sink my teeth into!