Printer Friendly

Salad savoy? It's an ornamental kale that cooks are discovering.

Salad savoy? It's an ornamental kale that cooks are discovering

Frilly kale leaves, flushed with fuchsia or white, add welcome color to winter salads. Originally planted for its looks alone, ornamental kale is also sold as an edible green in many supermarkets. It's called salad savoy.

The sturdy leaves hold up well in salads. Use the small tender leaves from the center raw, mixed with other greens, for a cool salad. Larger, tougher leaves are best wilted by a hot dressing, as in these salads. Brief heat softens the firm leaves slightly; overcooked, their color fades.

Hot Apple and Savoy Salad

4 slices bacon, cut in 1/2-inch pieces

1/2 cup pecan or walnut halves

Salad oil

1 small onion, chopped

1 clove garlic, pressed or minced

1 tablespoon minced fresh ginger

2 teaspoons dry basil

1 large red or Golden Delicious apple, cored and thinly sliced

1/4 cup wine vinegar

1 tablespoon sugar

About 3/4 pound salad savoy, tough stems discarded and leaves washed, drained, and torn into bite-size pieces to make 2 quarts

Salt and pepper

Stir bacon in a 12-inch frying pan or 5- to 6-quart pan over medium-high heat until it is limp and begins to brown, 2 to 3 minutes. Add nuts and continue to cook, stirring, until bacon is crisp and nuts are lightly browned, 2 to 3 minutes more. With a slotted spoon, lift out bacon and nuts and place on paper towels to drain.

Add enough oil to pan to make 1/4 cup. Add onion, garlic, ginger, and basil; cook, stirring, over medium heat until onion is limp, about 4 minutes. Add apple, vinegar, sugar, and salad savoy; cook, stirring, just until greens begin to wilt slightly, 1 to 2 minutes. Remove from heat and transfer to serving bowl. Sprinkle with nuts and bacon. Add salt and pepper to taste. Serve warm. Makes 4 servings.

Savoy and Shrimp Salad

1/3 cup olive oil or salad oil

1/2 cup chopped shallots

2 tablespoons wine vinegar

1 tablespoon Dijon mustard

3/4 pound salad savoy, tough stems discarded and leaves washed, drained, and torn into bite-size pieces to make 2 quarts

1/4 pound tiny cooked shelled shrimp

1 cup cherry tomatoes, cut in halves

Salt and pepper

In a 12-inch frying pan or 5- to 6-quart pan, combine oil and shallots. Cook, stirring, over medium-high heat until shallots are limp, 2 to 3 minutes. Mix vinegar and mustard and add to pan. Add salad savoy and stir just until leaves begin to wilt, 1 to 2 minutes.

Remove from heat and add shrimp and tomatoes; mix. Pour into a large bowl. Add salt and pepper to taste. Serve warm. Makes 4 servings.

Hot Chicken and Savoy Salad

2 large oranges

2 tablespoons white wine vinegar

1 teaspoon minced fresh or crumbled dry rosemary

1 clove garlic, pressed or minced

1/4 to 1/2 teaspoon crushed dried hot red chilies

1/3 cup salad oil

1/4 cup thinly sliced green onion

3/4 pound salad savoy, tough stems discarded and leaves washed, drained, and torn into bite-size pieces to make 2 quarts

1 1/2 cups cooked chicken pieces, torn in shreds

Salt and pepper

Grate enough peel from oranges to make 1 teaspoon. Mix orange peel with vinegar, rosemary, garlic, and chilies; set aside. Cut peel and white membrane off oranges. Thinly slice oranges crosswise, then cut in half.

In a 12-inch frying pan or 5- to 6-quart pan, combine oil and green onion. Cook, stirring, over medium-high heat until onion is limp, 2 to 3 minutes. Add vinegar mixture and salad savoy; cook, stirring, just until leaves begin to wilt slightly, 1 to 2 minutes.

Remove from heat. Place mixture in a large bowl. Arrange oranges and chicken pieces on greens; mix. Serve warm, adding salt and pepper to taste. Makes 4 servings.

Photo: Wilt greens briefly in hot dressing. Do not overcook, or the color may fade

Photo: Showy kale is base for a handsome salad. Apples, seasoned with ginger, garlic, onion, and basil, dress the greens. Bacon and nuts garnish them

Photo: Serve colorful apple and savoy salad warm. It makes a bright accompaniment to roast pork
COPYRIGHT 1988 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1988 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:recipes
Publication:Sunset
Date:Jan 1, 1988
Words:705
Previous Article:Hurry-up dinners that start with frozen fish fillets.
Next Article:Maple leaf meat pies: pork and veal, or salmon.
Topics:


Related Articles
Kidney with kale or green sauce ... two salads.
Salads that stay fresh, keep their looks.
Red greens.
Fall planting, winter harvest: cabbage.
Winter light: fresh herbs and a special presentation make halibut a casually elegant dinner.
Korean supper: aromatic beef, glossy noodles, and cool salads spice up a summer party.
Tasty meal that won't pile on pounds; QUICK TIGER PRAWN AND ASPARAGUS SALAD.

Terms of use | Copyright © 2017 Farlex, Inc. | Feedback | For webmasters