Spicy Kale Salad and Saturday Spritzer

 

Call us gen-Xers but we love a good kale salad. It was a sunny Saturday and we wanted something semi-healthy and refreshing yet hearty. Inspired by Sarah’s time eating Tom Douglas’s kale salad on her breaks at the bakery and summers sitting on Monique’s patio sipping cocktails, our spicy kale salad is the perfect sunny winter-day Bite and Bubbly. Make the olive oil days ahead of time and store in a mason jar and you’ve got an afternoon meal that’s sure to please. Cheers!

Prep Time: 10 mins

Cook Time: 5 min

Total Time: 20 mins

Grocery List: 

Champagne

Campari (you can buy this in a single shot at a local liquor store if you don't want to commit to a whole bottle)

3 Lemons

Olive Oil

3 Garlic Cloves

¼ cup Pine nuts   

1 bunch Lacinato Kale

Parmesan Cheese

Chili Pepper  

Salt and pepper (duh)

Saturday Spritzer

4 ounces Champagne or Prosecco

.75 ounces/ 1/2 shot Campari

.75 ounces/ 1/2 shot lemon juice

Optional: Garnish with lemon peel

Pour champagne into a champagne flute and top with Camapari and lemon juice. Mix lightly with a spoon and drop the lemon peel in for a garnish. 

Spicy Kale Salad

Infused Olive oil (1/4 cup)

Garlic (3 cloves

Chili pepper (1 tablespoon)

Pine nuts, toasted (1/4 cup)

Lacinato Kale (1 bunch)

Parmesan cheese (3/4 cup)

Lemon (2-3 lemons)

Salt and pepper to taste  

In a small sauce pan heat olive oil, chili pepper, and garlic over low-med heat for 10 minutes or until garlic has browned and olive oil has started to fizzle. Remove from heat, strain out garlic cloves.

While olive oil is getting infused, place pine nuts in the oven and toast for 2-3 minutes at 350 degrees or until golden brown (keep a close eye so they don’t burn).

Wash, dry, and cut kale into bite-sized pieces, if you didn’t already buy pre-cut kale (wink-wink).

In a large bowl massage kale with infused olive oil, lemon juice,and parmesan. 

Top with pine nuts. Salt and pepper to taste.   

Optional: Plate with rotisserie chicken or your favor protein.