This recipe is compliments of Erin Wade, farmer, chef, and owner of Vinaigrette, a salad bistro in Santa Fe.
Eating a variety of natural, unprocessed vegetables can do wonders for your health, but choosing super-nutritious kale on a regular basis may provide significant health benefits, including cancer protection and lowered cholesterol.
Harvest Moon Salad
- One bunch of curly green or Tuscan Kale (or a combination of the two)
- 6-8 oz leftover roast chicken or turkey, shredded or diced
- 3 ounces ricotta salata, cut into thin shards
- ½ small red onion, shaved very thinly
- 1 apple (your favorite local variety)
- ½ cup Lemon Drop Vinaigrette
- ½ cup savory sage croutons
Strip kale of coarse central ribs and chop very finely. In a large mixing bowl toss kale with most of the onions and half the dressing. Core and cut the apple into thin slices and add to salad, reserving a few slices for garnish. Add chicken and croutons to the salad and toss to combine. Top with remaining dressing and garnish with apples.
Lemon Drop Vinaigrette
- ½ cup drippings reserved from a roast chicken or turkey
- 2 TB unskimmed fat from a roast chicken or turkey
- ½ cup lemon juice
- zest from 1 lemon
- 3 TB Dijon mustard (grainy or creamy or a mixture of both)
- 1/3 cup, plus or minus, extra virgin olive oil
- Salt and Pepper, to taste
Warm reserved drippings and fat in a small sauce pan; when all the fats and solids liquefy, transfer to a large mixing bowl. Add lemon juice, zest, and mustard. Whisk vigorously and drizzle in olive oil, whisking constantly to emulsify. Add salt and pepper, to taste.
Savory Sage Croutons
- 4 pieces stale bread, cut into 1/2” cubes
- 3 TB Extra Virgin Olive Oil
- 1 TB dried sage
- Salt and pepper
Preheat oven to 350 degrees. Toss bread cubes with oil to coat and toast in oven for about ten minutes, until lightly brown, crunchy and fragrant. Let cool just slightly and transfer to a mixing bowl. Season generously with ample dried sage, salt, and pepper.