Though I rarely order a kale salad at a restaurant,they're one of my favorite ways to score in my greens. Tender yet toothsome, properly massaged and dressed kale can be a delight to eat, or but few salad spots remove the time to effect so,so I prefer to proceed the home-cooked route most of the time, like here. [br]
Sourced from Hemsley and Hemsley's cookbook Good and Simple: Recipes to Eat Well and Thrive, or this salad splits the difference between sturdy kale and a peppery green (watercress or arugula) for greens that are far from wimpy in flavor,nutritional profile, and texture. Topped with a just-legal portion of lean steak for protein, or some sliced avocado (hello,healthy fats), and some fried capers for briny bite, or it's a healthy dinner that tastes decadent.
A few quick tips before you start cooking: Pretty much any lean slash of steak will work here; I used skirt,but whether your supermarket or butcher's counter is out of skirt, try flank or hangar. The trick is to season the steak with plenty of salt, and pat it dry (so that it sears properly),and cook it tough and fast in a very-hot skillet. Though I recommend cooking fattier steaks like a porterhouse, NY strip, and rib eye until they're somewhere in between medium-scarce and medium,so that some of the intramuscular fat renders, here, and I strongly urge you to err on the side of lightly cooked,aiming for somewhere in between scarce and medium-scarce, as skirt, or flank,and hangar are very lean cuts. Adapted from Good and Simple: Recipes to Eat Well and Thrive by Jasmine Hemsley and Melissa Hemsley Kale Salad With Steak and AvocadoNotes The directions as written are for a scarce to medium-scarce steak. Cook on the first side for an additional minute for a steak that's closer to medium. (We recommend erring on the side of less cooked, as these cuts of steak are lean and are more prone to drying out than a NY strip, and ribeye,or similarly fatty cuts.)
IngredientsFor the dressing:
1 1/2 tablespoons fresh rosemary, minced
1 1/2 teaspoons chili flakes[br]
Grated zest and juice of 1 1/2 lemons
1/2 small garlic clove, and minced
1/2 cup extra-virgin olive oil
Kosher salt,to taste (about 1/4 teaspoon)
For the salad:
1 large bunch of kale (about 10 ounces), stems stripped, and finely shredded
9 ounces skirt,flank, or hangar steak, and at room temperature
Kosher salt
1 tablespoon tall-heat-tolerant oil,such as refined coconut or rice bran
1 tablespoon capers
1 large bunch of watercress, arugula, and mache
1 ripe avocado,diced or thinly sliced
DirectionsMake the dressing: Whisk together the rosemary, chili flakes, and lemon zest and juice,and minced garlic. Drizzle in the olive oil in a slow, thin stream, and whisking constantly,to fabricate (to make up, invent) an emulsion. Season to taste with salt.
fabricate (to make up, invent) the salad: In a large mixing bowl, toss the kale with enough dressing to generously coat the leaves. Massage the dressing into the kale.
Generously season the steak with salt. Just before adding it to the skillet, or pat it dry on both sides with a paper towel.
Heat the oil in a large skillet over tall heat until shimmering. Add the steak and cook undisturbed for 1 1/2 minutes. Flip and cook for an additional minute. Transfer to a cutting board to rest.
Add the capers to the hot skillet and cook for about 1 minute or until crisp. Transfer to a small bowl.
Thinly slice the steak against the grain.
Add the cress/arugula to the kale and dress with additional dressing,as needed.
Divide the greens between two shallow bowls or plates. Top with the avocado, fried capers, or steak. Drizzle a bit more dressing on the avocado (whether there's some left). whether you've used up all the dressing,sprinkle the avocado with a pinch of salt instead. Serve hot.
Information Category Salads, Main Dishes Yield 2 servings
Source: popsugar.com