This kitchen tool is the secret to a perfect salad
The humble-but-mighty mixing bowl is the star of this tasty recipe.
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Ned Baldwin is the chef-owner of Houseman restaurant in New York City, where he lives. Before diving into the restaurant world he studied art and philosophy at Bennington College in Vermont and earned a Master of Fine Arts in sculpture from Yale University. He wrote a cookbook called How to Dress an Egg and was previously chef de cuisine of Prune restaurant.
Why cook over a hot stove when you can make a meal in a simple metal mixing bowl, no heat required? One of my favorite iterations of this easy dish is a spicy, vibrant kale salad. It’s unexpected and a crowd-pleaser to boot.
I’m not fussy about the recipe, and I tend to change it a little every time, but I am fussy about the bowl in which I make it. The way I see it, a mixing bowl is a workspace, not a storage container. I like to have room to move when I make a salad and I don’t like an unwieldy bowl—what’s best here is a light, wide, unbreakable metal bowl that isn’t too deep. (Save the fancy ceramic and wood bowls for serving.)
What You Need
1 bunch kale, ribs removed, leaves sliced into ½-inch ribbons
6 scallions, thinly sliced (green and white parts)
1 or 2 serrano peppers, thinly sliced (adjust the amount based on how much heat you like)
½ teaspoon salt
1 lime, juiced (for extra oomph you can also add the zest using a microplane)
2 to 3 tablespoons olive oil
¾ cup cilantro, roughly chopped
½ cup crumbled feta
Optional: Roasted nuts or seeds of your choice
How to make Spicy Kale Salad with Cilantro, Lime, Scallions, and Crumbled Feta
Step 1: Mix the salad ingredients
Combine the kale, scallions, serrano pepper, salt, lime juice, and olive oil in a mixing bowl. Mix the ingredients thoroughly and leave to rest for 10 minutes while the lime juice and salt soften the kale.
Step 2: Adjust seasoning
Taste for seasoning and if necessary, add a little more salt or lime juice. Mix in the cilantro and then remove the salad to a serving plate or bowl. Finish with a generous sprinkling of the crumbled feta.
Step 3: Garnish and enjoy
I often garnish this salad with roasted nuts or seeds, so if you have some laying around the kitchen feel free to add them.
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