January 24, 2014 –
Today, my family had a wonderful trip (with other Stanford alumni friends) to the beautiful little town of Marshall in Tomales Bay for our annual oyster fix. We were at the Hog Island Oyster Co.’s wonderful picnic ground (reservations required, hint, hint, its cool enough you want to book way in advance)…
I made a fantastic series of baked oysters with a Duchess de Bourgogne reduction play on beurre blanc, but the kale salad Dennise brought ended up as my favorite highlight for pairing with oysters this year. Here is the recipe she used:
1/4 red onion, sliced very thinly (I usually use a shallot)
salt & pepper
zest & juice of 1 Meyer lemon (fine with regular lemon, but Meyer is better)
1 bunch lacinato (dino) kale
1/4 c. toasted hazelnuts
small piece of aged pecorino cheese
extra virgin olive oil
Sprinkle onion with salt and pour half the lemon juice on it. Set aside.
Remove stems from kale and julienne leaves into fine ribbons. Wash & dry in a salad spinner. Sprinkle with salt & set aside. (Note: For a nicer presentation, cut out the ribs from the kale and julienne it. In a pinch, you can also use the pre-cut dino kale from Trader Joe’s.)
Roughly chop hazelnuts & shave pecorino using a vegetable peeler.
In a small bowl, stir the remaining lemon juice with the zest and a pinch of salt and pepper. Whisk in the olive oil (roughly 3 times the amount of lemon juice) in a stream until it yields a smooth, creamy vinaigrette. Pour over the kale and massage for 2-3 minutes, until the leaves start to soften.
Drain the onion slices of their marinade and add to the kale. Toss with the hazelnuts, then top with the pecorino shavings.
Can be made ahead, keeps well for several days.