Welcome to Romeo's Food Lady! This blog mainly contains recipes for delicious vegetarian food. Most of these are not MY recipes, just a compilation of great veggie food I've found from all over the place, sometimes tweaked to my taste. It's intended to be a reference you can consult again and again rather than a daily inspiration. After more than 25 years of being a vegetarian, I know what tastes good. In addition to recipes, you may occasionally have to tolerate musings and rants as well. Romeo's Food Lady is named after my friend and cat, Romeo. Romeo is not a vegetarian, but his Food Lady is. Enjoy!

Sunday, February 27, 2011

Warm Kale and Potato Salad with Mustard-Lemon Dressing

I tried a new recipe from Martha Stewart last night, and I felt it was worth sharing. Since I didn't really change anything about it, I wanted to just give you the link here, but I can't find it. (I had previously printed it.) The salad is a nice change of pace during the late winter when in-season produce is limited. I thought the dish was very good, but I think I'll omit the mustard the next time I make it...or at least cut it down by 2/3's. Here's the 411:

1.5 lbs. small potatoes, sliced 1/4 inch thick (I used one huge baking potato that I peeled, because the skin was a little green, then halved length-wise, then sliced into the 1/4-inch-thick pieces. I'm not even sure what it weighed.)
1 red onion, halved and thinly sliced (I used a yellow onion, and it was just fine.)
1 T. plus 2 t. extra-virgin olive oil
coarse salt and freshly-ground pepper (I used regular table salt last night, and again, it was fine.)
1.5 t. Dijon mustard
1 T. finely grated lemon zest
2 T. lemon juice
1 garlic clove, thinly sliced
1 lb. kale, trimmed, cut into large pieces, and rinsed well (I just used 1 bunch of kale...no idea what it weighed.)

Preheat the oven to 450 degrees F. Combine the potatoes, onion slices, 1 T. oil, and 3/4 t. salt on a rimmed baking sheet. Season with pepper, and toss to coat. Spread mixture in a single layer. Roast, stirring potatoes and scraping the bottom of the pan every 10 minutes, flipping halfway through, until potatoes are brown and crisp (35-45 minutes).

Combine mustard, zest, and juice in a bowl. Heat remaining 2 t. oil in a large straight-sided skillet over medium-high heat. Add garlic and cook, stirring constantly, until golden brown (about 2 minutes). Add kale and cook, stirring occasionally, until wilted, about 6 minutes. Add mustard-lemon mixture and toss to coat. Cook until heated through. Sprinkle with 1/4 t. salt, and season with pepper. Toss with potatoes.

I served it with a side of Great Northern beans, a warmed baguette, and a glass of red wine.

Martha says the recipe serves 6, but I'd say that's only as a side dish. As a main dish, it serves about 3-4. Here's the per-serving info she gives: 268 calories, 1 g. saturated fat, 6 g unsaturated fat, 0 mg cholesterol, 48 g carbs, 389 mg sodium, 8 g. protein, 7 g fiber.

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