Wednesday, August 25, 2010

TV! Food! Who says my life is all about books?

So when I'm not reading (or, to be perfectly honest, quite often while I'm reading) I watch a lot of TV. Much of it is complete trash and you would judge me if I told you what I watched, but I do, on occassion, watch good television as well.

Whenever I'm home, the TV spends a lot of time tuned to the Food Network. As a wannabe foodie, I usually just watch the shows and rarely try out the recipes I see. This is mainly because of my bizarre cooking anxiety, but also has to do with the fact that Food Network cooks don't make that many vegetarian dishes. In any case, the other day my family and I were watching the premiere of Aarti Party (the new show starring Aarti Sequeira, winner of The Next Food Network Star) and she was making "Massaged Kale Salad". It looked really good, so we decided to make it.

I have to admit, I did not make it this time, but I am confident that I could re-create it. In fact, I think I will at some point. It was delicious!

So yes, you could just go to the Food Network site and look up the recipe yourself, but I'm feeling generous today, so I thought I would not only post the link, but also the recipe itself, thereby saving you oodles of time so you can go straight to massaging. I'm just so good to you, my lovely readers.

And so, Massaged Kale Salad:

Prep Time: 20 min
Level: Easy
Serves: 4 servings


    * 1 bunch kale (black kale is especially good), stalks removed and discarded, leaves thinly sliced
    * 1 lemon, juiced
    * 1/4 cup extra-virgin olive oil, plus extra for drizzling
    * Kosher salt
    * 2 teaspoons honey
    * Freshly ground black pepper
    * 1 mango, diced small (about 1 cup)
    * Small handful toasted pepitas (pumpkin seeds), about 2 rounded tablespoons


In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.

In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper. Stream in the 1/4 cup of oil while whisking until a dressing forms, and you like how it tastes.

Pour the dressing over the kale, and add the mango and pepitas. Toss and serve.
Recipe courtesy Aarti Sequeira, 2010

There you have it. Eat up!

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