2 HOUR SALAD
Paired with whiskey sours, Christmas style.
Our always salad, generally prepared by Alex, sometimes dressed by me, is fondly known as the 2 hour salad because of it’s knife-work heavy preparation and myriad ingredients. The contents evolve with the seasons and what’s on hand, but the base is always finely julienned kale and/or swiss chard. These hearty, toothy greens are rendered approachable when sliced thin, and are the perfect base for a vibrant salad. On Christmas, for a table of 12, we also included:
- 1 red onion, thinly sliced and quick-pickled in cider vinegar
- 4 each carrots and celery stalks, sliced thin
- 2 pomegranates
- 1 bunch parsley, chopped
- 1 pint feta cheese, crumbled
Before adding any of the above, toss the greens with a bit of evoo and massage them (yep!) with your hands for a few minutes to tenderize. Then assemble everything in a giant bowl, then whisk together basic dressing in a small container:
- 1/2 c evoo
- 1/4 c balsamic vinegar
- 1 t mustard
- S & P
Pour dressing over the salad and toss immediately before serving. It’s no surprise that the leftovers made a perfect landing strip for sunny eggs for a healthy post-holiday breakfast.