Kale Salad

I recently wrote about a new program in the Los Angeles Unified School District that serves breakfast in the classroom. I thought (and still do) that this is a worthwhile program. Yesterday, in the New York Times, Mark Bittman wrote about a similar program in the New York schools that has just been suspended by the Department of Health, having concerns that kids were eating two breakfasts and the extra 90 calories were not good for them. Bittman goes along with this because New York already provides free breakfast for every kid, but it is served in the cafeteria. His point is that the threat of obesity is much greater than that of hunger, regardless of the correlation of hunger, poverty and obesity, which he also points out.

This is a complicated issue and of course the food MANUFACTURERS are in the middle of it. The supporters (indirectly) of this program are the manufacturers of cereal and the makers of cheese, both of which are offered in the program. So what appeared at first blush as a big mistake on the part of the health department turns out to be mired in politics. Imagine that!

If every child was handed an apple, banana, orange or pear and a napkin at their desks they would have some energy (from the sugar), vitamins and fiber. Their hunger will be staved off and the whole thing would be over and cleaned up in about 5 minutes. If they are not hungry they don’t have to take it. Kids won’t eat fruit if they are not hungry, but they will eat cereal or other processed carbohydrates.

This recipe comes from my good friend Dawn who lives a wonderful life just outside of Los Angeles on a piece of property big enough to have a large garden, chickens and room for her daughter to run around and play. Although it has become fashionable, she recommends NOT massaging the kale, probably because she plucks hers right out of the ground and eats it.

Ingredients

  • Big Bunch of Dark Kale (Preferably Nero)
  • 1 Head Garlic, cleaned
  • 1 Jar Anchovies (with oil)
  • 1 1/2 Cups Olive Oil
  • 1 Lemon, juiced
  • 1 Tablespoon Red Wine Vinegar
  • Parmesan Cheese

Tools

  • Food Processor
  • Salad Bowl
  1. In a food processor, pulse the garlic and anchovies together. 
  2. Slowly emulsify with the olive oil.
  3. Add the lemon and vinegar.
  4. Remove the thickest stalks from the kale.
  5. Toss the dressing with the kale to coat.
  6. Top with shaved parmesan.
Dawn says: “You will crave this salad and your pores and skin will love you if no one else does the next day.”
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This entry was posted in Salads and tagged .

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