Under the category of “Better Late than Never,” I thought I’d share our family’s Rosh Hashana menu for the evening. Quickly. So you can go get your shopping done, like, now.
As usual, it’s a group effort — I am on Salad and Side patrol. Here’s how it breaks down:
My parents: A few bottles Pinot, Challah, and Dessert which has yet to be determined, but I am pulling for Helene’s Orange-Almond Cake (which, by the way, is gluten-free)
My brother: Assorted goodies for a Cheese Plate & Chocolate Chip Cookies for the Kids
My sister: Brisket, the main event.
Me: These Fork-Roasted Yukon Gold Potatoes*; a simple barley salad (like the one on page 245 of my book, maybe with feta); and the Kale and Apple salad you are looking at above. I’ve eaten this salad exactly twice: Once at my kids’ camp, which is where the recipe comes from, and once with my cousin Sicily, who liked it so much she asked me to send along the how-to soon after she left. Always a good sign.
Now, to figure out who takes care of the dog.
Kale & Apple Salad
1/2 cup olive oil
salt and pepper
2 tablespoons cider vinegar
squeeze of lemon juice
2 tablespoons honey
2 bunches raw kale (preferably Tuscan/lacinato), shredded
1/2 cup celery, sliced thin
2 tart apples, cored and chopped small
1/2 cup walnuts, toasted and chopped
1/4 cup raisins
1 shallot, chopped
In a measuring cup or small jar, whisk together (or shake together) all dressing ingredients. Add remaining ingredients to a large salad bowl and toss with dressing.
PS: When I titled this “Happy New Year,” did you think I was talking about the start of the school year, which always feels more like the new year than the real new year? More posts on back-to-school very soon.)
*Update on these potatoes: What a pain to make! I pissed and moaned the whole time — smoking hot oil, fussy fork-tined ridging, etc — but they were a hit. The recipe is not for the faint-of-heart, though, be warned!
And to you, too Kendra! xx
I was wondering what to do with potatoes for tonight’s dinner. Thanks! Btw, I got a 404 when I clicked the link.
I love kale with apples! A little bit of sweet tart apple mixed with slightly bitter kale – SO good. I’d eat bowls of it@
I’m so glad to hear that I’m not the only one who saves this stuff to the last minute. The salad looks delicious. Happy new year!
Salad looks wonderful — do you think it’s better if dressed in advance (except for the apples?)
I know for me, once I had kids, the New Year started in September! 🙂
Not too late (we are hosting dinner tomorrow, b/c we couldn’t make schedules w/the little ones work tonight). So thanks!
That’s exactly what I thought of….
@allie, sorry just replying now. If it’s not too late, I’d make everything in advance except the apples. But don’t toss with dressing (or add chopped apples) til right before serving.
How many servings would you say the recipe worked for? Thanks!
Using two bunches of kale, it served six adults and five (non-kale-eating) kids just fine.
Happy New Year! This salad looks like the perfect way to use up the two dozen bunches of kale ready for picking in my garden.
Crispy Smashed Roasted Potatoes from Fine Cooking are my go to and they don’t involve fancy fork tine ridges. Just smash and go. http://www.finecooking.com/recipes/crispy-smashed-roasted-potatos.aspx
We made this tonight (concurrently listening to a report on NPR about the popularity of kale.) Because our main dish took a few extra minutes to cook the salad sat dressed for a bit and I have to say, I liked it like that- the vinegar tenderized the leaves and kept the apples from browning. The kids ate it, too. Wow!
Hi Jenny! First off-your book is my favorite. I read it cover to cover this summer (the only book I did that with this summer).
This kale salad has me intrigued so I’m going to give it a shot. But I’m wondering what other proteins you would recommend with it. I don’t have a grill and I do have a fear of undercooking meat so I kind of go for basic meats.
Happy New Year! The menu sounds amazing. Enjoy your family 🙂
I think if I had to make those potatoes for a crowd, I’d be pissin’ and moaning, too! However, I only cook for myself on a day-to-day basis, so I might try them.
I’ve been making the Crispy Smashed Roasted Potatoes that Shannon (above) mentions since I saw the recipe some years ago.
My favorite way to use kale? Soup.
Easier to not peel potatoes, Put them in a microwaveable bowl no water, microwave 5-8 minutes depending on potatoe size. Test with fork pierce should fall off fork. Then proceed with the roasting. Much quicker, less messy and the skins turn crunchy brown with a pop of soft potato inside Yum!
Thank you for linking this tonight! I desperately needed a non-starch, non-carrot, non-potato side for Rosh Hashanah dinner tomorrow. And with 2 kids, ages 1 and 5 and a full time job, I was about to give up! Happy New Year!