walnuts

kale salad with walnuts, apples and gruyere :: by radish*rose

kale salad with apples, walnuts and gruyere

radish*rose 2 Comments

My office recently moved to from midtown to downtown Manhattan, and I’ve been having a lot of fun exploring the neighborhood. One day my foodie friend and I were wandering around TriBeCa looking for a place to have lunch. We passed by a spot called Tiny’s, located in a 3-story pink townhouse built in 1810 – and she said “Hey! I hear their kale salad is famous.” Sold! We happily ordered it, while enjoying Tiny’s decor, which includes exposed brick walls, original tin-tile ceilings and a Masonic-themed copper-and-marble bar. The salad was crunchy, delicious, and refreshing on a super-hot day, with slightly mustardy, slightly gingery dressing, and an umami accent from the aged gouda grated over the top. Since we both love to cook, we kept puzzling over what might be in the dressing and whether there was a way to recreate the goodness at home. Luckily, she found a take on it by The Bari Studio (they must be as obsessed with this salad as we are!), so I used their recipe as my starting point. But don’t worry, Tiny’s, we’ll definitely be back for your original version! Continue reading

beet, walnut, and blue cheese kale salad :: by radish*rose

beet, walnut, and blue cheese kale salad

radish*rose 1 Comment

Beets are just about the pinkest of pink foods. I mean, that deep, deep pink magenta color is just gorgeous. Anyone who knows me personally knows I’m crazy about PINK! The pinkness of beets is just so vibrant, it makes me happy.

However… have you ever noticed that when you buy a bunch of beets, they are all different sizes, which is annoying because they cook at different rates? Like one tiny one and two huge ones. That’s what I got in my CSA box, but I like a vegetable challenge, so never fear, we have the technology. (Steam!)

I’d only roasted beets (which takes about an hour and half) and never steamed them before but I’m quite delighted with this new technique. The skins come right off after, and you can remove the little ones when they’re done and keep going with the others. (Harder to do with roasting. Maybe it’s all that foil.)

Of course you can use any crumbly or grated cheese you like for this, or eliminate it altogether. I like blue cheese because it stands up to the earthiness of the beets. Restaurants often use goat cheese which is also nicely assertive. But you be you. Whatever you like. Continue reading