Not your typical kale salad by any means.
Can you stand just one more kale salad recipe?
Oh come on, sure you can.
You know your love of this leafy green hasn’t waned even if you don’t want to admit it publicly.
Just embrace it. After all, in our society, how many times do we actually value something that’s crinkly and wrinkly, right? Ever more reason to never let go of this green beauty.
Especially when it’s showcased with a spectrum of flavor, texture and downright scrumptiousness in “Syrian Kale and Carrot Salad with Shattered Dates.”
This easy recipe is from “Seattle Cooks” (Figure 1), of which I received a review copy. Seattle food writer Julien Perry spotlights 40 of the city’s top restaurants with recipes and profile stories.
Enjoy everything from “Fava Santorini” from Chef Zoi Antonitsas of Little Fish to “Shrimp and Shittake Pot Stickers with Riesling Dip” from Chefs Tom Douglas and Brock Johnson of Dahlia Lounge, and “Kalua Pork Belly with Korean Chimichurri” by Chef Rachel Yang of Revel.
What happens when you roast grapes?
They stay intact, and shrivel just a little. Their natural sugars concentrate and caramelize, creating an explosion of wine-y, sweet juice when you pop one into your mouth and bite down.
They’ll spoil you, because eating a fresh grape just won’t be the same anymore.
Here, try for yourself in this easy dish of “Arugula Salad with Roasted Grapes.”
It’s from “Seriously Simple Parties” (Chronicle Books) by veteran cookbook author Diane Rossen Worthington, of which I received a review copy.
And who couldn’t use more seriously simple entertaining ideas with the holidays upon us?