Cooking for Social Scientists

Following four amazing days of Thanksgiving gluttony, I craved a simple salad. Thanks to a recipe I saw in the New York Times, I specifically craved Kale Salad. At the time, I was walking down 3rd street towards the Death Star, and by the time I walked the three blocks I had found several interesting options, chosen Martha Stewart’s Kale Salad  as a base to work from and already decided it needed garlic.

Since December, this has been one of my staple foods. I’ve made it for friends on several occasions and eat it often. This salad is not only tastes amazing, but is infinitely adaptable. It can be a side dish or a whole meal.  I often add fried eggs to the salad to turn it into brunch, lunch or dinner. Add red pepper flakes or minced serrano chili to make it spicy, or add bacon if you can’t bear to eat anything this healthy. Master the basics, then play around and experiment with it

.

Dressing:

• Zest and juice of 1 lemon [1]
• 2 cloves of garlic, minced or crushed in a garlic press
• ¼ cup olive oil
• Salt and pepper to taste

Salad:

• 1 Bunch of Kale , washed, stems removed, and sliced finely[2]
• 1 handful of pumpkin seeds (pepitas, or the nut of your choice)
• 1 handful of shredded or shaved parmesan

Steps:

1. Combine the lemon zest, lemon juice, garlic, salt, pepper and olive oil to make the dressing. Whisk with a fork until combined.
2. Using a larger bowl than you think you need, pour the dressing over the chopped kale. Toss gently to coat the kale.
3.  Let the salad sit for 15 minutes to 8 hours to soften the kale.
4. Add seeds and cheese when you serve the salad.
5. Optionally, add 2 fried eggs (over easy) to make it more filling.

The Kale Salad will last in the fridge for 3 days. You can eat it on day 4, but some of the magic will be gone.