Raw kale is like any other green we’ve ever put to
dressing—just a little more resilient. And that’s a very helpful trait, making
it an ideal leafy salad to make ahead for company or tomorrow’s lunch.
This particular kale salad from Northern Spy
restaurant in New York is at once substantial and spry. It’s dressed with just
lemon and olive oil, making it a bit like a raw version at a health store salad
bar—but filled out with roasted kabocha squash, almonds, and two kinds of
cheese. Depending on the season, Northern Spy trades out the kabocha for fresh
apricots, kohlrabi, or pattypan squash. I sometimes go with slices of apple or
persimmon. Kale’s amenable.
And guess what? No massaging, unless you have to
settle for a huskier bunch of curly kale. You can toss lacinato kale (also
called Tuscan kale, cavolo nero, and dinosaur kale) without getting quite so
handsy—leaving you with still-bouncy wisps of green, sweet pockets of squash,
pops of almond, and all that cheese.
Serves 2
½ cup (70g) peeled, cubed
kabocha, butternut, or other winter squash
Extra-virgin olive
oil
Salt and freshly ground black
pepper
1 bunch kale (preferably lacinato
or dinosaur kale), ribs removed and leaves finely sliced, about 2½ cups
(170g)
¼ cup (35g) almonds, cut roughly
in half
¼ cup (35g) crumbled or finely
chopped Cabot Clothbound Cheddar (or any good, aged cheddar—if you can’t find
aged cheddar, use Parmesan)
Fresh lemon juice
Pecorino or other hard cheese,
for shaving (optional)
1 Preheat the oven to 425°F (220°C). Line a baking
sheet with parchment paper.
2 Toss the squash cubes in just enough oil to coat and
season with salt and pepper. Spread on the baking sheet, leaving space between
the cubes. Roast in the oven until tender and caramelized, about 40 minutes,
tossing with a spatula every 10 to 15 minutes. Toast the almonds on a baking
sheet in the same oven until they start to smell nutty, tossing once, about 10
minutes. Let cool.
3 In a large mixing bowl, toss the kale with the
almonds, cheddar, and squash. Season to taste with lemon juice and olive oil
(using about 1 tablespoon lemon juice and 2 tablespoons oil). Season to taste
with salt and pepper.
4 Divide the salad between two plates or shallow bowls.
Garnish with shaved Pecorino cheese and serve.
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