The austerity of raw chard and scallions in a red wine vinaigrette is offset by fatty Marcona almonds and crumbled Parmigiano-Reggiano.
That last margarita was definitely not necessary. I awoke this morning to a trail of clothes leading from the front door to the kitchen, where I had stopped off to grab a glass of water before planting my face in a pillow. Note that I did not actually drink the water, despite the advice of the drag queen in house slippers who read our palms on a dimly lit street corner somewhere in the West Village. But that’s another story.
Something healthy and restorative was in order.
- Heat a cast iron skillet to medium-low with half a tablespoon of butter and a thinly sliced garlic glove.
- Cube a slice or two of stale bread. (I had some sourdough rye on hand.) Add the pieces to the skillet, stirring to coat. Add some salt and pepper, turn the heat down to low and stir occasionally while you continue your preparations. If you have not figured it out yet, the goal here is quick croutons.
- Hard boil an egg. Put an egg in a small saucepan, add water to cover and place over high heat. When the water comes to a boil, wait a minute or two, then turn off the heat and let the hot water continue cooking your egg for about ten minutes. Drain the water and cool the egg quickly by adding a couple of rounds of cold water and maybe even some ice. (This helps ward off that greenish gray ring that screams Continental breakfast at a crappy chain hotel the morning after your friends’ wedding.)
- Toss the following ingredients into a food processor or mash together with the back of a fork: 3 anchovies (I used sardines because I had an open tin), juice of 1 lemon, 1/2 tablespoon Dijon mustard, 1/2 tablespoon mayonnaise, 1 clove garlic, pinch of cayenne, pinch of sugar, black pepper.
- Rinse and finely shred your kale. I went with some young lacinato, which is also known as dinosaur kale, that I got in last week’s CSA share.
- Add the kale, dressing, croutons, some grated parmesan or romano cheese, and a pinch of smoked sea salt if you’ve got it. Toss the salad and add your peeled, sliced egg.
This plus an iced coffee and I am feeling a good bit better. Now if I can just figure out how to get the remaining glitter off of my eyelids before this afternoon’s babysitting gig.