Kale and Swiss Chard Salad w/ Citrus Vinaigrette
Last week, a group of us enjoyed a great evening of paleo cooking and wine pairings from Paul Hamilton, owner of Vin de Set, a lovely St. Louis restaurant known for it’s great rooftop view and good, quality local offerings. Paul has been a paleo convert himself and has learned firsthand the difference a diet in quality meats, veggies, fruit, and healthy fats can do to improve health. We were treated to an amazing demonstration and enjoyed the courses he made as we watched him cook. After the show, I spoke with Paul and asked him if it would be ok to share some of the recipes he used. Graciously, he agreed and below is one of the delicious dishes we had that night. I will do future posts on each of the delightful courses we had. If you ever get a chance to visit his restaurants (Vin de Set and Eleven Eleven Mississippi), know that they will happily cater to a paleo or gluten-free diet. They strive to use the best quality, local ingredients and after one bite, you know that it is worth it. I just hope he didn’t see me licking my plate.
Our first offering was a delicious blend of kale and swiss chard tossed with red onion, roasted walnuts, cranberries and raisins. The citrus olive oil vinaigrette was tart and tasty and complemented the greens well. If you’ve never tried greens before, this is the way to go.
3/4 cup extra virgin olive oil
1/4 cup champagne vinegar
1/2 t dijon mustard (I added this)
1 shallot, finely chopped
zest from one meyer lemon
3 T fresh meyer lemon juice (sub regular lemon)
1/4 C orange juice
2 T. honey
salt and pepper to taste
In a measuring cup, add vinegar, mustard, shallot, lemon zest, lemon juice, orange juice, honey and salt and pepper. Mix with whisk. In a slow, steady stream, add olive oil, whisking to incorporate oil with vinegar and spices. Set aside and prepare salad greens.
1/2 bunch fresh kale, stems removed and chopped
1/2 bunch of fresh swiss chard, stems removed and chopped
1/4 red onion, thinly sliced
6 oz roasted walnuts, chopped
4 oz dried cranberries
4 oz dried golden raisins
In a large bowl, combine kale, swiss chard, and enough dressing to coat evenly when tossed. Divide dressed greens between salad plates. Spread remaining ingredients evenly among the salads.
Enjoy this delicious salad as an accompaniment to any meal! I will post the other recipes soon…