By Sam Adkins, executive chef,  Sally's Middle Name

After feasting on fat-laden veggies, stuffing, and pie, a nice crunchy salad sounds pretty good, doesn't it? This kale salad, coated in a zippy mustard/anchovy dressing and studded with slivered onions, pickled fennel, crunchy almonds and fried capers, is loaded with flavor and texture and a great antidote to Thanksgiving over-indulgence! This recipe makes extra dressing, which also makes a great dip or sandwich spread. 

Serves six as a side dish 

INGREDIENTS

For dressing:
2 egg yolks
1 tablespoon Dijon mustard
1/2 tablespoon whole grain mustard
2 garlic cloves, finely grated
2 tablespoons white wine vinegar 
5 anchovy fillets, roughly chopped
Juice of one lemon
2 cups extra virgin olive oil

For pickled fennel:
1 cup shaved fennel
1/2 cup white wine vinegar 
1/4 cup water
3 tablespoons salt
2 tablespoons sugar
2 tablespoons pickling spice
3 slices of orange

For salad:
2 pounds cleaned lacinato (or Tuscan) kale leaves with stems removed
1 cup very thinly sliced red onion
Juice of one lemon
3 tablespoons extra virgin olive oil 
Salt to taste
Fresh ground pepper to taste
1 c pickled fennel 
2-3 tablespoons anchovy dressing
1/3 cup toasted slivered almonds
2 tablespoons fried capers

METHOD:
To make pickled fennel:
Put fennel in a  glass jar. Bring remaining ingredients to a boil and pour over fennel. Place directly into the fridge and let cool.

To make the vinaigrette:
Place all ingredients except for the olive oil in a food processor or blender. Blend till smooth and then slowly drizzle in olive oil. The texture should be thick and creamy, like mayonnaise; however if too thick you can thin with a few tablespoons of water. 

To make salad: 
Tear the Kale leaves into bit sized pieces. Combine, kale, pickled fennel, olive oil, lemon juice, and dressing. Toss well (your hands work best for this). Adjust seasoning, sprinkle almonds and capers on top, and serve. 
 

Salade niçoise

06/24/2016

 
FRESHFARM Staff
The classic components of this French salad include green beans, potatoes, tuna, hard cooked eggs and anchovies. We like to add additional market produce, including tomatoes, carrot, and cabbage. Modify the salad to suite your own taste and what’s in season. 

Serves 4 as a main course

INGREDIENTS
For Vinaigrette: 
1 garlic clove, minced
Salt & pepper
1/3 cup red wine vinegar, or sherry vinegar
2/3 cup extra virgin olive oil
1 teaspoon honey or maple syrup
1 teaspoon Dijon mustard

For tuna salad:
2 5-ounce cans tuna, packed in oil
1/3 cup mayonnaise, more to taste 
1/3 cup pitted & chopped olives (niçoise or kalamata)
1/3 cup chopped red onion
Splash of red wine vinegar 
1 tablespoon Dijon mustard
Salt & pepper to taste 

For potatoes & green beans:
1 lb small young potatoes, scrubbed 
½ pound tender green beans, end snipped 
Salt & pepper
A few generous tablespoons of vinaigrette

For salad:
I head cleaned lettuce 
2 ripe tomatoes, sliced
6 hard cooked eggs, peeled and sliced in half
½ cup pitted olives (niçoise or Kalamata)
10 anchovy fillets 

Optional additions:
¼ cup capers 
¼ cup raw red onion, sliced
2 grated carrots
1 cup shredded cabbage
METHOD

To make the vinaigrette:
Sprinkle minced garlic with salt. Using the side of a knife, mash garlic and salt until it becomes a paste. Combine the remaining ingredients in a mason jar, shake vigorously, taste and adjust the seasoning.

To make the tuna salad:
Drain tuna (do not rinse), place in mixing bowl and break up with fork. Add remaining ingredients, mix well, taste and adjust seasoning.

To make potatoes and green beans:
Check out your potatoes. If some are larger than the rest, cut them in half so they all cook in roughly the same time. Place potatoes in a pot of cold water with salt. Bring to boil. When almost done (fork-tender) add the trimmed green beans. Cook three to five minutes more, until beans are just tender. Drain and allow to dry. While still hot, dress in vinaigrette and season with salt and pepper.

To assemble salad:
On a large platter, place tuna, cooked potatoes and green beans, sliced eggs, and remaining ingredients in discrete piles. Dress everything with more vinaigrette and season with salt and pepper.