KALE SALAD WITH GRILLED ARTICHOKES
Ingredients
- 2 2 2bunches Volumekale, rinsed well and patted try
- 4 4 4Grilled Artichokes (recipe follows), each cut lengthwise into 8 equal pieces
- 4 4 4tablespoons TABLESPOON_USVolumegolden raisins, plumped in hot water to cover for 10 minutes, drained
- 4 4 4tablespoons TABLESPOON_USVolumepine nuts, toasted in a 300°F oven until golden, about 15 minu
- 6 6 6tablespoons TABLESPOON_USVolumeLemon Vinaigrette (recipe follows)
- Salt
- Freshly ground black pepper
Grilled Artichokes
- 4 4 4large fresh artichokes
- 2 2 2lemons, halved
- 2 2 2cups CUP_USVolumedry white wine
- 2 2 2cups CUP_USVolumepure water
- 1 1 1bay leaf
- 1 1 1fresh thyme
- Extra-virgin olive oil
- Salt
- Freshly ground black pepper
Lemon Vinaigrette
- 4 4 4lemons, halved and juiced
- 1 1 1teaspoon TEASPOON_USVolumesugar
- 1 1 1teaspoon TEASPOON_USVolumeDijon mustard
- 1 1 1shallot, minced
- 3/4 3/4 3/4cups CUP_USVolumeextra-virgin olive oil
- salt
- freshly ground black pepper
Instructions
- With a sharp knife, cut out the stems and tough ribs from the kale leaves. In batches, stack the leaves, roll them up lengthwise, and cut crosswise into strips 1/2 inch wide.
- Put the kale, artichokes, raisins, and pine nuts in a mixing bowl. Drizzle with the Lemon Vinaigrette and season to taste with salt and pepper. Toss lightly but thoroughly.
- Transfer the salad to individual chilled serving bowls or plates, taking care to divide up the ingredients evenly.
- Grilled Artichokes Instructions: First, clean and trim the artichokes, rubbing all cut surfaces with the cut side of a lemon as you work to prevent discoloring. Working on a cutting board with a sharp knife, trim the stems. Starting at the base of each artichoke, pull downward one by one to remove the tough outer leaves,. With the knife, carefully cut off the top half of the artichoke. With a sharp paring knife, working carefully from bottom up, carefully cut off the fibrous outer dark layer, exposing the paler green flesh underneath.Put the artichokes, lemon halves, wine, water, bay leaf, and thyme in a pressure cooker. Following manufacturer's instructions, bring the pressure cooker to full pressure and then cook under pressure for 10 minutes. Release the pressure and transfer the artichokes and cooking liquid to a large nonreactive bowl, leaving them to cool for 30 minutes. Meanwhile, preheat an outdoor grill or an indoor countertop electric grill or stovetop ridged grill pan. Remove each artichoke from the cooking liquid. Cut it in half lengthwise. With a sharp-edged metal spoon, scrape out the fibrous choke from the center of each half. Pat the artichoke halves dry with paper towels. Drizzle them all over with olive oil and season with salt and pepper. Grill them until golden brown, about 5 minutes per side.
- Lemon Vinaigrette Instructions: In a nonreactive mixing bowl, whisk together the lemon juice, sugar, mustard, and shallot. While whisking continuously, slowly drizzle in the olive oil until a smooth, thick emulsion forms. Season to taste with salt and pepper. Cover and refrigerate until needed. Whisk again before using.
ABOUT THIS RECIPE
Kale salads are enjoying tremendous popularity right now, and with good reason. The beautiful, dark-green, crinkled leaves not only have a deliciously robust flavor and texture but are also incredibly healthful, rich in Vitamins A, C, and K as well as offering good amounts of calcium, iron, and other nutrients. And kale goes so well with other ingredients, as this recipe demonstrates. But if you don't want to go to the extra work of cooking and grilling the artichokes for the salad (a task made easier by using a pressure cooker), you can serve the leaves just with the raisins, pine nuts, and Lemon Vinaigrette.