Trail Mix Salad ala Izaak Walton Inn

I can’t give exact proportions because I got the "recipe" directly from the chef at Izaak Walton Inn, which existed of a list of ingredients. I will give you the Champagne Vinaigrette recipe I used but you may have a favorite. The salad is named for the delicious Trail Snack they included in our lunches when we had boxed lunches packed for a day of skiing. I store the trail snack, dressing and greens separately and put them altogether an hour or so before serving. The amounts below will make a large bowl of salad, serving about 8-10.

Mix in large bowl:
dinosaur kale (I use 1-1.5 bunches), cores and stems removed, shredded (I use the food processor)
shredded Brussel sprouts, I use about 1.5 cups whole, or to taste (I use the food processor)
stems of 1 bunch broccoli, julienned (save the florettes for another use)

Champagne Vinaigrette:
1 garlic clove, finely chopped
2 tablespoons dijon Mustard
1/4 cup champagne vinegar
2 tablespoons fresh lemon juice
2 tablespoons honey
2 or 3 dashes hot sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil

Whisk together the garlic, mustard, vinegar, lemon juice, honey, hot sauce, salt, and pepper in a large bowl. Slowly whisk in the olive oil until the dressing is emulsified. Alternatively, you can combine all the ingredients in a blender or a food processor and pureé until smooth.

Trail Mix (to sprinkle on top and lightly mix in):
roasted whole almonds, roughly chopped
roasted and salted shelled sunflower seeds
dried apricots (sliced in thin slices)
dried sour cherries or cranberries, roughly chopped

Kale & Brussel Sprout Salad

First discovered at a 4th of July potluck in Michigan with sister Cyndee this has quickly become one of my favorites. I do everything in the food processor, including the dressing... but NOT the almonds, it doesn't provide the nice uniform size you want. Since kale is one of the few dark leafy greens that will grow in Kauai this recipe will become a standard there.

• 1/4 cup fresh lemon juice
• 2 tablespoons Dijon mustard
• 1 tablespoon minced shallot
• 1 small garlic clove, finely grated
• 1/4 teaspoon kosher salt plus more for seasoning
• Freshly ground black pepper
• 2 large bunches of Tuscan kale (about 1 1/2 pounds total), center stem discarded, leaves thinly sliced (this is the flat find of kale, also known as dinosaur & lacinato kale)
• 12 ounces brussels sprouts, trimmed, finely grated or shredded with a knife
• 1/2 cup extra-virgin olive oil, divided
• 1/3 cup almonds with skins, coarsely chopped
• 1 cup finely grated Pecorino

Preparation

Combine lemon juice, Dijon mustard, shallot, garlic, 1/4 teaspoon salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix thinly sliced kale and shredded brussels sprouts in a large bowl.

Measure 1/2 cup oil into a cup. Spoon 1 tablespoon oil from cup into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel–lined plate. Sprinkle almonds lightly with salt.

Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper. 

 DO AHEAD: Dressing, kale mixture, and toasted almonds can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Cover almonds and let stand at room temperature.

Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.

Kale and Ricotta Salata Salad

yield: Makes 6 servings

active time: 25 min

total time: 25 min

A delicious and more last minute kale salad from Leslie.

Ingredients

• 3/4 to 1 pound Lacinato kale (also called Tuscan kale) or tender regular kale, stems and center ribs discarded (I've also used "curly" kale and that's fine, too.)
• 2 tablespoons finely chopped shallot
• 1 1/2 tablespoons fresh lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 4 1/2 tablespoons extra-virgin olive oil
• 2 ounces coarsely grated ricotta salata (1 cup)

Preparation

Working in batches, cut kale crosswise into very thin slices.

Whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until combined well.

Toss kale and ricotta salata in a large bowl with enough dressing to coat well, then season with salt and pepper.

Andee's Fresh Kale Salad

This is a favorite of almost everyone who tastes it. Great salad to make early in the day and have it all ready to go. And, it's really healthy, especially if you use organic kale.

1 bunch coarsely chopped kale (5-6 cups, packed)
2 large carrots, grated
1/4 cup raw sunflower seeds

Dressing:
2 large cloves garlic, minced
2 Tbsp grated fresh ginger
3 Tbsp Veganese (or regular mayonnaise)
1 Tbsp Tamari (or soy sauce)
1 Tbsp rice wine vinegar
2 tsp sesame oil
1/8 tsp cayenne powder
1/8 tsp cumin
salt and pepper

Whisk together all dressing ingredients in small bowl. Pour over kale, carrot and seeds in very large bowl. Toss every hour or so, letting the flavors blend and the kale "wilt" for at least half a day before serving.