Pour into your serving dish. I also used regular toasted almonds spiced with cumin and smoked paprika, since marcona almonds are not available at my local market. Charcuterie – Fancy Name, Easy Appetizer! 1. Add the fennel, radishes, jalapenos, scallion, cheese and almonds, tossing to incorporate. Among the criteria for featured comments: likes by users, replies by users, previous history of valuable commenting, and selection by moderators. Spread the almonds on a baking sheet and bake at 350 degrees until lightly browned, about 15 minutes, watching carefully to make sure they don't burn. About 10 minutes before serving, add the dressing to taste and toss to coat evenly. Cool before using. For the salad: Place the kale in a large serving bowl. Your daily values may be higher or lower depending on your calorie needs. Add the kale ribbons to a large salad bowl. Change ), You are commenting using your Google account. Add the almonds and toss to coat. a style blog by a girl who's probably wearing yoga pants, Urban Gardening With Succulents in Beautiful Vancouver, BC, making memories through food, wine and travel. Whisk to recombine before serving. ( Log Out /  Spare time - making more of it and making the most of it! Click to share on Reddit (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on LinkedIn (Opens in new window), Click to email this to a friend (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Tumblr (Opens in new window), Click to share on Twitter (Opens in new window). This commenter is a Washington Post editor, reporter or producer. Gradually whisk in the oil. For the dressing: Combine the shallot, lemon juice and vinegar in a medium bowl. Put the kale in a salad spinner, rinse in cool water and spin until completely dry. Cool before using. Spread the almonds on a baking sheet and bake at 350 degrees until lightly browned, about 15 minutes, watching carefully to make sure they don’t burn. Whisk an egg white in a medium bowl, add 1 cup of Marcona almonds and toss to coat. Make Ahead: The dressing can be refrigerated in an airtight container for up to 2 days. Tavern is a collaborative outlet of Nostrovia! Email questions to the Food Section at food@washpost.com. But this cold case team didn’t give up on them. Change ). Weather Watchers consistently offer thought-provoking, timely comments on climates and forecasts. Then, with a knife, remove the rib from each stalk, leaving long strips of kale leaves. ( Log Out /  SuperFan badge holders consistently post smart, timely comments about Washington area sports and teams. This recipe for classic fettuccine al burro calls for using a sprinkling of the needles of a Douglas fir “as a wild alternative to rosemary. Stack the leaves in small batches, roll them tightly the long way, and cut the roll crosswise into thin ribbons. Pro tip from the Greenbrier’s interior designer: Embrace color and shun beige, Dan Rather: Propaganda and injustice are a ‘very potent, toxic mix’. Washington Post reporters or editors recommend this comment or reader post. Raise it again if you have had Tavern’s Tuscan Kale and Parmesan Salad. I made it a couple nights ago (it’s perfect for spring time) and it was BOMB! Nostrovia! MAKE AHEAD: The dressing can be refrigerated in an airtight container for up to 2 days. Pour 1/4 cup of olive oil into a bowl (separate from the salad). : Comments our editors find particularly useful or relevant are displayed in Top Comments, as are comments by users with these badges: . Post was not sent - check your email addresses! I increase worchestshire sauce 3x & omit soy sauce. For Vandy students, Tavern is an off-campus dining favorite. Combine 1 teaspoon of brown sugar, 1/2 teaspoon of salt, 1/2 teaspoon of ground cumin and 1/4 teaspoon of smoked paprika in a separate medium bowl. If paused, you'll be notified of the number of additional comments that have come in. Culture Connoisseurs consistently offer thought-provoking, timely comments on the arts, lifestyle and entertainment. (You might not use all the dressing.). Juice of 2 medium lemons (about 6 tablespoons), 2 bunches young kale, washed and spun dry, stacked and cut into thin slices, 1 bulb fennel (fronds, stems and outer layer removed or reserved for another use), cored and thinly sliced, 2 jalapeño peppers, stemmed, seeded and thinly sliced, 1 scallion, white and light-green parts, trimmed and thinly sliced, 4 ounces Parmigiano-Reggiano cheese, shaved or cut into slivers, 4 ounces spiced Marcona almonds (one cup; see NOTE). Toss to coat all the greens. Post contributors aren’t staff, but may write articles or columns. For Vandy students, Tavern is an off-campus dining favorite. We had some leftovers, which made an amazing lunch the next day – not too soggy and the flavor maybe even better.

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