• erin

    Dumplings with my family
    A recent graduate of The Culinary Institute of America, I found myself with no money, no kitchen equipment, and an exceptionally huge appetite. Ideas, improvisations, and yummy meal solutions were discovered in the kitchen of my very first apartment.
  • what sounds good?

    I've been getting a lot of requests and suggestions for the apartment kitchen. I LOVE these suggestions, keep them coming!

    If you have anything you'd like me to consider (recipes to develop, shortcuts for recipes, great ingredients, or even blog formatting), shoot me an email and let me know!


  • equipment spotlight

  • ingredient spotlight

  • this month’s packed lunch

  • hungry for more?

    Check out my food journeys at An Appetite for Adventure!
  • webmaster: chris hurte
  • author portrait: matt needham
  • © erin mcdowell and the apartment kitchen, 2009-10. all photography and content, unless otherwise indicated, is property of the author. unauthorized reproduction or use is prohibited. please ask before using.
  • Add to Technorati Favorites
  • Recipe Blogs - BlogCatalog Blog Directory
  • Twitter Updates

    Error: Twitter did not respond. Please wait a few minutes and refresh this page.

  • become my fan on facebook!

    Just click HERE
  • Advertisements

Shredded Kale Salad

My parents are here visiting and we spent a lovely afternoon in Millbrook, New York. After a long hike around Innisfree Gardens, we had a tasty lunch at Aurelia in downtown Millbrook. They featured a really tasty salad made with shredded kale, pine nuts, and currants. It was delicious – very lightly dressed with a little bit of sweetness and pepperiness. So when we saw some beautiful kale at the farmer’s market this morning, we just had to recreate it.

Spring Kale Salad

Served 4 as a side dish.
Leftover Potential: Since it’s lightly dressed, this salad actually keeps quite well. Either dress the kale only as needed, or or enjoy as wilted greens in pasta or as a warm salad.

1 bunch kale, shredded
1/4 cup pine nuts, tosted
1/4 cup currants
1/4 cup ricotta salata, grated
2-3 Tbsp balsamic vinegar
1 Tbsp olive oil
salt, as needed
pepper, as needed

1. Toss all ingredients together. Finish with additional ricotta if desired. Serve at room temperature.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: