Saturday, 5 September 2015

Ox & Angela's Sautéed Kale Salad

Ox & Angela is one of my favourite restaurants in the city.
 i've been for brunch, family style dinner, and then just to feast on multiple dishes as well.

while flipping through an old magazine (i seem to have a collection these days) and sipping on a warm mug of coffee i stumbled across a recipe, courtesy of my favourite restaurant.  that doesn't happen everyday, or really any day in my life.  i took it as a sign.  a good sign.
plus it's salad, so it's good for you, but secretly now i just want to go for brunch, especially on this dreary day.

mr handsome what do you say?  brunch o'clock?

source

Ox & Angela's Sautéed Kale Salad

ingredients:
1/4 cup sultana raisins
1/4 cup dry sherry
1/4 cup pine nuts
1/4 cup panko bread crumbs
3 tablespoons olive oil
2 large shallots, diced
2 tablespoons lemon juice
1 teaspoon dijon mustard
1/8 teaspoon salt
1 bunch kale {approximately 8 cups, chopped}

method:
soak raisins in sherry in a small bowl.  set aside.
heat a large frying pan over medium.  add pine nuts and panko.  toast, stirring often, until fragrant and golden, 3 to 5 minutes.
transfer to a small bowl.  add 1 tablespoon of oil to the pan, then the shallots.  cook until soft, about 2 minutes.  
whisk remaining oil with lemon juice, dijon and salt in a small bowl.  set aside.  
add raisins and sherry, then kale to the shallots.  cook until kale just starts to wilt, about 3 minutes.  add vinaigrette and stir just until coated, 1 minute.
transfer to a platter and sprinkle with pine nut mixture.

serves 4 |  PER SERVING 272 calories, 6g protein, 27g carbs, 17g fat, 4g fibre, 152mg sodium  


recipe: ox & angela via chatelaine magazine july 2012

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