Nom Nom Paleo: Food for Humans (29 page)

1
medium
shallot
, thinly sliced
2
tablespoons
balsamic vinegar
5
ripe heirloom
tomatoes
, cut into wedges
Fleur de sel
Freshly ground
black pepper
6
fresh
basil leaves
, cut into a chiffonade (see description below)
Extra-virgin olive oil

1. M
   ellow the bite of the sliced shallots by soaking them in a bowl of balsamic vinegar for at least
   15
   minutes.
   
2. A
   rrange the sliced tomatoes on a serving platter, and season with fleur de sel and pepper to taste. Top with the marinated shallots, basil, and a drizzle of extra-virgin olive oil. Serve immediately.
   

“
Chiffon” is French for “rags,” and a “chiffonade” simply refers to the process of making a thin, ribbonlike cut of greens or leafy herbs. It’s an easy way to add an elegant garnish to your dishes.

T
he process is simple: Stack some leaves together, roll them lengthwise into a tight cylinder, and make thin, perpendicular slices with a sharp knife. You’ll end up with a bright green pile of edible confetti.

This fruity, tangy salad is mega-tasty and super-nutritious. Plus, you can hastily assemble one to pack for lunch in the office or to accompany a hearty dinner on a cold night. And unlike many other salad greens, kale holds up beautifully and tastes even better the next day. What’s not to love?

1. C
   ut the kale into a chiffonade (see
   here
   ) by stacking the leaves, rolling them tightly, and cutting across the rolled leaves to produce fine ribbons.
   
2. I
   n a large bowl, toss together the kale and persimmon slices. Dress with the vinaigrette to taste, and massage the dressing into the kale with your hands. Top with slivered almonds and serve.
   

• H
  ow nutrient-packed is kale? On the
  Aggregate Nutrient Density Index
  scale, which measures nutrient density per calorie, kale’s the only food with a perfect score of
  1
  ,
  000
  .
  
• F
  or this recipe, use a tomato-shaped Fuyu persimmon—not an acorn-shaped Hachiya, which is bitter and astringent until it’s in its softened, fully ripened state. In contrast, Fuyu persimmons have a crisp, apple-like texture, and add a floral sweetness and crunch to this salad.
  
• K
  ale salads aren’t just for the winter. In the summer, substitute sliced stone fruit (peaches, plums, pluots, nectarines, or even pitted cherries) in place of the persimmon for a sweet and tangy variation.
  

Don’t you dare make a bland-tasting chicken salad tossed with plain old mayonnaise. Instead, punch it up with smoky, aromatic curry powder, crunchy apples, fresh herbs, and toasted almonds. With just a few pantry items, you can radically transform a ho-hum dish into an elegant and flavorful weeknight supper.

Y
ou can choose to use any Indian curry, but my personal favorite is Madras curry, an intoxicating blend of over a dozen fragrant spices! 

1. F
   irst, make the curried mayonnaise. In a small bowl, combine the Paleo Mayonnaise, curry powder, salt, and pepper to taste.
   
2. I
   n a separate bowl, toss the apple chunks with the lime juice. This will ensure that your apples won’t oxidize into brown, splotchy cubes—and the acid adds a nice zing to the salad, too.
   
3. S
   hred the chicken by hand, and toss it into the bowl with the acidulated apples. Add the cilantro, scallions, and curried mayonnaise, and mix well. Top with toasted almond slivers and serve.