I’ve been holding onto this Kale Salad with Glazed Onions and Cheddar recipe for a while. But the length of time doesn’t compare with how long we’ve been friends with the lovely people we shared it with.
This past weekend, we were invited to go morel hunting at our friends’ property located a few hours from the Lou. Last year, a ton of morels were found in a certain patch of their many hundred acre woods. I happen to know a thing or two about common edible mushrooms so we were hoping this knowledge might be of benefit in finding these coveted ‘shrooms this year.
The weekend weather was warm and sunny, quite lovely for us humans but not ideal for morels- they prefer wet and coolish. It did not take long to realize the morel hunting aspect of our trip would be a bust, but that wasn’t going to stop us from having a magnificent time.
We dipped our toes in the spring-fed streams.
We perused the property in golf-carts-on-steroids.
We hung out around a huge bonfire when the sun went down.
And we ate like royalty. This crew really knows how to turn out a feast! The spread included contributions from each of us: Jerk chicken, mango salsa, coconut rice and beans and fresh sliced pineapple. My contribution was this Kale Salad with Glazed Onions and Cheddar. The colors, flavors and textures all play so nicely together, just like all of our children do when together.
We came away from the weekend empty handed in the morel department but full hearted after spending precious time with priceless people.until next time...
Kale Salad with Glazed Onions and Cheddar
Recipe inspired by Cooking Light's Big Book of Salads and adapted from recipe in Good Housekeeping magazine, Sept '12
- 1 bunch kale (or bag), rough chopped
- juice from 1 lemon
- 1 Tbsp. olive oil
- salt and pepper to taste
- 8 ounces frozen pearl onions, thawed
- 1 Tbsp. butter
- 1 Tbsp. water
- 2 tsp. Worcestershire sauce
- 1 tsp. sugar
- 1 Tbsp. cider vinegar
- 1/3 cup dried tart cherries
- 1/3 cup pine nuts
- 1/2 cup shredded sharp cheddar
- Toss kale with lemon juice, oil, salt and pepper. With clean hands, give the kale a good massage to tenderize the kale.
- In a skillet, combine onions, butter, water, Worcestershire sauce and sugar. Cook on medium allowing onions to become tender and caramelized, about 8 minutes.
- Add vinegar, cook about 3-4 minutes more until onions are nice and coated and browned. Remove from heat and allow to cool (can be stored in refrigerator until next day).
- When ready to serve salad, add cooled onions, cherries, pine nuts and cheese.
- Prepare your mouth for a flavor explosion!