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While I would describe myself as an adventurous eater, I also have to admit that my palate has some definite blind spots. Basically, there are a few tastes that I've never experienced, simply because they've never crossed my plate. This year, my wife and I joined a CSA, which means that we are now trying to figure out what to do with a wide variety of exciting and unfamiliar vegetables. A couple of weeks ago, we got our first napa cabbage. I'm sure that I've eaten napa before, but I've never really prepared it, and I wanted to do something beyond the obvious. After a little searching, my wife and I came up with a recipe that used napa cabbage as a salad base for filet mignons cooked with shiitakes and mizuna, but the idea of spending $40 on ingredients to make a dish in which napa was an afterthought struck us as a little silly. One night, however, I was making bulgoki and looking for a vegetable accompaniment. As I am not a huge fan of kimchi, and we wanted something on the cool side, I decided to mix up a napa salad. After looking over a few Asian slaw recipes and thinking about how I was going to taste-match with the bulgoki, I put this together. It's tasty, light, colorful, and easy to make. Best of all, it makes a great side for bulgoki!
Now if I can only figure out what to do with all the kale that I got from the CSA...
Napa Salad
1 medium-sized head napa cabbage, cleaned and thinly sliced
2 red bell peppers, cored, cleaned, and julienned
2 Bosc pears, peeled, cored, cleaned and julienned
1/4 cup chopped cilantro (optional)
3 tablespoons rice vinegar
Juice of 3 limes
2 tablespoons grated fresh ginger
2 tablespoons sesame oil
1 1/2 tablespoons sugar
salt to taste
Mix vinegar, lime juice, ginger, sesame oil, sugar, and salt together in a cup or bowl. Combine remaining ingredients and toss with vinegar lime dressing. Serve immediately.
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7-11-2008 @12:29PM quirk.brian said... http://www.greenearthinstitute.org/recipes/kale/index.html
Or just try sauteing it in a little bit of oil with some green onions, salt and pepper and then add a splash of balsamic vinegar in the last couple minutes and then top with some grated (not the powdery stuff) parmesan and VOILA!
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7-11-2008 @1:14PM Hannah said... There are some soup recipes that include Kale. For example, the zuppa tuscana from Olive Garden has Kale. Somewhere on the internet floats a version of that same recipe. So good!
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7-11-2008 @4:49PM Alex said... sautee'd Kale is excellent and great to experiment with. You can simmer it in a little broth too, but it comes out too mushy for my taste.
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7-12-2008 @11:37AM Bruce Watson said... Quirk.Brian, Hannah, and Alex--Thanks for all the excellent advice. Given that I now have the better part of a lawn bag filled with kale, it looks like I'll be able to use all your suggestions!
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