I took my staff out to lunch today to bid adieu to one of our members, who is a serious foodie and a serious meat-eater. We shared the rotisserie duck at Momofuku Ssam Bar, which was a truly remarkable dining experience, but left me feeling a bit gouty. (Actual quote from the departing employee: “can you pass the duck fat?”)
I spent the rest of the afternoon chugging water and plowing through some grad school reading. It was a good seven hours until I could even think about eating again. Something restorative was essential. Fortunately, I had some Lacinato kale and pears left over from my CSA share.
Kale and Pear Salad
- In a medium-sized jar, combine half of a large, thinly-sliced red onion; 2 tablespoons of honey vinegar (or any other light-colored vinegar); 1 tablespoon of creamy Dijon mustard; 1-2 tablespoons of good quality extra virgin olive oil; and salt and black pepper. Screw the lid on the jar and shake vigorously. Let sit for an hour or so.
- Pour the dressing over six cups of chiffonade of Lacinato kale and toss thoroughly. Let this sit for another hour or so, mixing periodically.
- Toss a sliced pear in and grab a fork.