Read The Can't Cook Book: Recipes for the Absolutely Terrified! Online
Authors: Jessica Seinfeld
Tags: #Non-Fiction
The Can't Cook Book: Recipes for the Absolutely Terrified! (46 page)
Kale Salads—3 Easy Recipes!
ACTUAL WORK TIME:
10 minutes |
TOTAL TIME:
10 minutes |
SERVES:
4
I’m trying to get you to eat kale. Can you tell? It’s so good for you. And with these simple vinaigrettes, these salads will become your most favorite salads ever.
1 small bunch kale
Vinaigrette of choice (recipes follow)
Tools needed:
small skillet, large salad bowl, measuring spoons, whisk, salad spinner, tongs.
For each of these recipes:
In a large salad bowl,
make
the vinaigrette of choice.
Pull
the kale leaves from the tough stems;
discard
the stems.
Tear
the leaves into bite-size pieces (about 8 c.) and
put
into a salad spinner.
Wash, spin
dry, and
add
to the bowl with your vinaigrette. Using tongs,
toss
for a good 30 seconds to coat well.
Toasted Sesame Seed Vinaigrette
2 T. sesame seeds
2 T. toasted sesame oil
2 tsp. low-sodium soy sauce
1
/
4
tsp. kosher salt
1.
Place
a small skillet on the stove and
add
the sesame seeds.
Turn
the heat to medium.
Stir
or
shake
the seeds often (so they cook evenly) until lightly toasted and fragrant, 2 to 3 minutes.
Remove
from the heat.
2.
In your large salad bowl,
measure
and
whisk
together the sesame oil, soy sauce, and salt.
Add
the toasted sesame seeds.
Honey-Shallot Vinaigrette
1 shallot
3 T. fresh lemon juice (about 1 lemon)
2 T. e.v. olive oil
1 T. honey
1
/
2
tsp. kosher salt
1
/
4
tsp. freshly ground black pepper
1.
Chop
the shallot
*
and
place
in a large salad bowl.
2.
Add
the lemon juice,
*
oil, honey, salt, and pepper (about 12 turns on a pepper mill) and
whisk
together.
Tools needed:
cutting board, chef’s knife, large salad bowl, citrus juicer, measuring spoons, whisk, salad spinner, tongs.
Caesar Vinaigrette
2 small cloves garlic
2 anchovies in oil, drained
3 T. e.v. olive oil
2 T. fresh lemon juice (about 1 lemon)
1
1
/
2
tsp. Dijon mustard
1
/
2
tsp. Worcestershire sauce
Dash (3 or 4 drops) hot sauce, such as Tabasco
2 T. grated Parmesan
1
/
8
tsp. freshly ground black pepper
1.
Chop
the garlic
*
and
chop
the anchovies. Then, on the cutting board,
mash
them together with the back of a fork to form a sort of paste.
Add
to a large salad bowl.
2.
Add
the oil, lemon juice,
*
mustard, Worcestershire, hot sauce, Parmesan, and pepper (about 6 turns on a pepper mill).
Whisk
together.
Tools needed:
cutting board, chef’s knife, fork, citrus juicer, large bowl, measuring spoons, cheese grater (if grating it yourself), whisk, salad spinner, tongs.
*
How-to:
Eat
more
kale.
Butter Lettuce Salad with Pine Nuts & Parsley
ACTUAL WORK TIME:
15 minutes |
TOTAL TIME:
15 minutes |
SERVES:
4
This can be your go-to green salad. It appears fancy-pants but the steps couldn’t be simpler. This makes a large batch of vinaigrette, so you can have dressing all week.
1
/
4
c. pine nuts
1 head butter lettuce
1
/
4
c. fresh flat-leaf parsley leaves
For the vinaigrette (large batch):
1 T. Dijon mustard
1
/
4
c. red wine vinegar
1
/
2
c. e.v. olive oil
3
/
4
tsp. kosher salt
1
/
2
tsp. freshly ground black pepper
Tools needed:
small skillet, salad spinner, large salad bowl, small bowl, measuring cups and spoons, whisk, tongs.
*
How-to:
Don’t Panic:
Toasting pine nuts might be new for you, but No Prior Job Experience is necessary.
1.
Place
a small skillet on the stove and
add
the pine nuts.
Turn
the heat to medium.
Stir
or
shake
the nuts often (so they cook evenly) until lightly toasted and fragrant, 3 to 4 minutes.
*
Remove
from the heat.
2.
Discard
any discolored outer leaves from the head of lettuce.
Tear
the lettuce into bite-size pieces (about 8 c.) and
put
into a salad spinner.
Wash, spin
dry, and
place
in a large salad bowl.
Wash
the parsley, then
pick
the leaves from the stems (a hearty handful) and
add
to the bowl.
3.
For the vinaigrette: In a small bowl,
measure
and
whisk
together the mustard, vinegar, oil, salt, and pepper (about 24 turns on a pepper mill).
4.
Drizzle
about 4 T. of the vinaigrette (or however much you like) over the lettuce and
add
the toasted pine nuts.
Use
tongs to
toss
well.
Serve
immediately.
5.
Store
the remaining vinaigrette in a jar in the fridge for up to 2 weeks. Just
shake
it up before using.
Take it to the next level with these mix-ins:
Crumbled goat or blue cheese
Orange or grapefruit sections and avocado slices
More herbs, like tarragon and chives
Halved cherry tomatoes and sliced cucumbers
