kale salad | organised castle

When we consider what constitutes a legacy, recipes handed down through the generations may feature. However, it is not often that the recipe for a salad eaten in a restaurant would be remembered in these terms.

The salad we ate at Antique Taco in Chicago last year was no ordinary salad. Fortunately, there is a reasonably detailed description on the menu.

I have made my version of this salad several times and it is an absolute favourite.

The kale we have growing has reached a suitable size so it was an obvious choice for dinner last night.

2017-05-02 01

ANTIQUE TACO SALAD

Finely chopped kale (remove and discard the thick central stem)
Finely chopped onion
Diced capsicum (bell pepper)
Spiced peanuts
Dried cranberries

2017-05-02 02

Combine the ingredients and then make the dressing.

2017-05-02 03

DRESSING

2 teaspoons red wine vinegar
1 teaspoon olive oil
1 teaspoon pomegranate molasses
1 teaspoon lime juice

Mix thoroughly and season with a little salt and pepper.

Drizzle dressing over the salad and toss to thoroughly coat the kale.

2017-05-02 04

This was our dinner – soft corn tortillas filled with refried beans, spicy pan-fried capsicum and onion strips and grated cheese. Served with kale salad, cucumber slices and cherry tomatoes.

I am trying to incorporate something we have grown into each of our meals and last night it was cherry tomatoes and kale.

Does anyone else take notes on the ingredients and structure of dishes which you enjoy when dining out?

During our recent trip to the USA and Canada we ate at ‘Antique Taco’ in Wicker Park, Chicago. We discovered it because it was rated as one of the 10 best tacos in the USA by Fodor’s Travel. After reading the email containing this information, it was an absolute must-do when we were in Chicago and we were not disappointed.

The kale salad was amazing and I have managed to create something similar at home.

2016-10-20-01

This is what was left in the bowl after dinner tonight and using some for lunch tomorrow.

There are no specific quantities for the ingredients.

Curly kale (thick vein removed and finely chopped)
Finely chopped red onion
Diced capsicum
Dried cranberries (chopped)
Spiced peanuts (I buy raw peanuts and toss them in a bit of oil, chilli powder, cumin and sea salt)
Dressing

Lime juice
Red wine vinegar
Pomegranate molasses
Olive oil
Herb salt
Black pepper

Use the dressing sparingly. Tos salad well to ensure that all surfaces are coated.

Unlike most salads, I think this improves after standing for 6 – 12 hours.

If you decide to try this, please let me know what you think.