Kale is one of the most healthful things you can eat, so be sure to include more of it in your diet, especially when doused with this decadent dressing from our friend chef Bobby Hellen. Chef Hellen uses this vinaigrette on a similar salad at the restaurant, absent the special ingredient, of course. This makes dressing for more than one salad and keeps for a long time in the refrigerator.
STONES 6 TO 8
SALAD
1 pound Tuscan kale
½ cup slivered almonds
VINAIGRETTE
⅓ cup unsalted butter
⅓ cup Simple Cannabutter (see recipe)
⅓ cup sherry vinegar or red wine vinegar can be substituted
Salt
1. Wash kale, remove middle stalks, and roughly chop the leaves into bite-size pieces.
2. Toast almonds in a dry sauté pan over medium heat, shaking the pan occasionally until you smell the almonds, about 5 minutes. Remove from heat.
3. To make the vinaigrette, in a small saucepan, melt the unsalted butter over high heat until browned, then add the cannabutter, just until melted. Remove from heat. Add the sherry vinegar and season with a pinch or two of salt.
4. Dress the kale with 4 to 6 tablespoons of dressing, toss with the almonds, and serve warm.
A recipient of a StarChefs.com New York Rising Star Award in 2010, this young chef has impressed the New York culinary scene with the soulful, inventive menu at Resto, his Belgian-inspired eatery. He’s also very dedicated to the local foods movement, sourcing his kale from one of the Big Apple’s many farmers’ markets.