Here we are, immersed in that time of year when we have an excuse for glorious, sweet, fat overindulgence. I look upon November and December with both dread and glee.
However, I do love that Thanksgiving and Christmas can mean coming out of hibernation and congregating with friends, family, and loved ones to share memories and food.
Years ago, a group of my Whidbey Island friends and I would get together for Thanksgiving dinner. Along with core family groups, various guests would glide in and out of the festivities.
One year, my friend Janie and her family joined us all. Instead of bringing the usual stuffing or pie, she had made a kale salad. To me, this raw vegetable delight was a bright spot amidst the carbohydrate-laden feast. It melded together kale, olive oil, lemon juice, walnuts, dried cranberries, and cheese. I was so enamored with this salad that I asked Janie share the recipe.
Later I played around with the ingredients and concocted my own version, studded
with dried Montmorency cherries, pine nuts, and crumbled feta. When pine nuts are expensive, I use chopped almonds. Sometimes I add soft goat cheese. You can use any kind of nut or dried fruit you like since kale is so forgiving. I bet it would even taste great with Satsuma oranges.
Include your kids; they can help out by massaging the olive oil into the kale and folding in the ingredients.
Nutritional bonus: Kale is absolutely jam-packed with Vitamins A and C and full of fiber.
So, I am sharing my Hail Kale Salad this month to adorn your holiday table with festive green and red and to brighten your winter dinner.
Enjoy and happy holidays!