Kale Salad with Lemon Basil Buttermilk Ranch,
Breadcrumbs and Parmesan
Recipe by Nicole Putzel
Kale kale kale can get kinda boring but as the torn leaves mingle with her awesome Lemon Basil Buttermilk Ranch Dressing, this “simple” salad emerges as anything but. Chef Nicole Putzel has managed to create an alluring salad where fresh breadcrumbs add a toasty crunchy texture while parmesan cheese adds salty, nutty, umami notes. All the various complex flavors in the dressing take the humble chopped kale to another level.
Nicole wrote,“Lemon basil is my absolute favorite variety of the herb. It has a bright citrusy flavor that is sweeter than traditional basil. The lemon basil gives the buttermilk ranch dressing an extra punch and tastes delicious with raw kale. The dressing recipe makes about 2 1/2 cups of dressing , so you’ll have plenty left over to use in other salads.”
85th Academy Awards Governors Ball Menu Kale, Grilled Artichoke, Radicchio, Pine Nut, Golden Raisin Meyer Lemon Vinaigrette
With 19 Oscar menus under his belt, Chef Wolfgang Puck has created another inventive bill of fare for the 85th Academy Awards Governors Ball including old favorites, signature smoked salmon creations, and several fashionable new dishes. This year’s menu includes many vegetarian and vegan offerings, as well as items like Kobe Burger with Aged Cheddar & Remoulade and Chicken Pot Pie with Black Truffle. The Chef shares his menu in photos on a page called “A Taste of the Oscars”here. (Check out those Huckleberry Macarons!) But it was the vegan Kale Salad that immediately caught my attention ~ bright winter color and various textures pair with smoky artichoke and a sunny sweet Meyer lemon vinaigrette. I served the salad as a meal, unlike at the Governors Ball, where some 30 to 35 dishes will be served as small bites to over 1600 people.
And The Oscar Goes To:
Raw kale is a bit chewy and not exactly tender, so it is best sliced thin, taking care not to press down and bruise the beautiful curly edges. Mildly bitter and peppery radicchio is also thinly sliced. I used fast & fabulous packaged grilled artichoke hearts from Monterey Farms which are available at Whole Foods Market. Without a recipe, I prepared this salad from the photo ~ tossing kale with radicchio, artichoke hearts, lightly toasted pine nuts, and golden raisins with a Meyer lemon vinaigrette. The plate was garnished with a few Meyer lemon wheels and a sprinkling of nuts and raisins.
Organic Kale with Dried Cherries & Shirataki Noodles Garlicky Chili Lime Dressing
I’m not usually a fan of those free food samples at the supermarket. Seen too many “grazers” with poor manners and questionable hygiene, I suppose. But every once in a while, when there is a conscientious host passing out tastes of a unique offering, I might give it a try, as was the case this past weekend at Whole Foods.
A charming older woman was enthusiastically portioning out little cups of this interesting raw kale salad. It turned out to be an outrageous combination of flavors and textures, so fresh and bright, with an unexpected umami note. I put a bag of her shirataki noodles in my cart, and went home to create a salad inspired by that sample.