Thursday, January 17, 2013

Kale, Cabbage and Carrot Salad

The Wall Street Journal is running a series called Slow Food Fast and Michael Anthony of Gramercy Tavern in NYC provided this recipe. Given our love affair with another kale salad, we decided to give it a try. Gramercy Tavern is one of our favorite restaurants in NYC.  It has a great atmosphere, a comfortable but special ambience, and delicious but not over the top food.

Or perhaps I am fond of Gramercy Tavern because David and I ate there to celebrate my acceptance to business school. Let's take a look at how that advanced education has paid off for me.  Management: of soccer teams, snack schedules and different library days.  Negotiations: with 9 and 7-year olds.  Finance: comparing 529s, mortgages, and mutual funds.  Accounting: who do you think pays the bills?  Communications: holiday cards and reminders to use your "please" and "thank you's". Marketing: of Mann family values (it does require some spin internally since it is not always the “popular” choice).

While my salary is not high, I submit my 3 thesis projects code named: Travis, Elizabeth and Andrew.  These projects are the most important and longest projects I have ever undertaken. Upon the little ones' graduation in May 2024, when I publish the last of my thesis projects, I expect you all to start calling me Dr. Mann, PhD. 

Kale, Cabbage and Carrot Salad
1.      1 egg yolk
2.      1 teaspoon Dijon mustard
3.      ¼ cup grapeseed oil
4.      ¼ cup olive oil
5.      2 tablespoons capers, rinsed and chopped
6.      1 tablespoon caper pickling liquid (aka, the juice from the jar of capers)
7.      1 large clove garlic, smashed to a paste
8.      ½ tablespoon fresh lemon juice
9.      Salt, to taste
10.  2 tablespoons snipped chives (optional)
11.  ¼ head of cabbage, cored and thinly sliced (I used pre-packaged; Fresh Express angel hair finely shredded green cabbage)
12.  1½ large carrots, peeled and thinly sliced into bite-size pieces
13.  1 bunch kale, stems removed, leaves thinly sliced or torn into bite-size pieces
14.  ½ yellow onion, peeled and thinly sliced
15.  2 tablespoons chopped mixed herbs, such as parsley, basil, chives or dill (optional)

In medium bowl, whisk egg yolk with mustard. While whisking constantly, slowly dribble in oils. Continue whisking until oil is fully incorporated and mixture is thick and pale in color.

Whisk in capers, pickling liquid, garlic and lemon juice. Season with salt to taste and snipped chives, if using.

To cut the kale, use a very sharp knife, cut away the kale leaves’ tough center stems. Roll the leaves like a cigar and cut them into very fine thin slices, about 1/8th-inch wide (aka, chiffonade).  You can cut your own cabbage or buy it packaged and pre-cut.  We did not use yellow onion but it could be a nice addition. 

In a large bowl, combine all vegetables and herbs, if using (we used chives).  Add dressing and toss, using both hands (or a large fork or spoon) to mix until dressing coats all ingredients.  Allow salad to marinate until vegetables soften, at least 10 minutes.

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