Toss lacinato kale with pear, clothbound cheddar, scallion, olive oil, white wine vinegar, salt and pepper, and dinner’s ready in less time than it takes to decide what to order–leaving you with the whole evening to contemplate the pain of this week over unremarkable whiskey and a movie you’re barely watching.
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.