I know, I know, not meat, but it certainly was very tasty. This creation came about as I love roasting zucchini, onions and squash, and generally eat kale about every other day.
The shallot vinaigrette is influenced from Deborah Madison, whose Vegetarian Cooking for Everyone I cooked my way through back in my college days. I spent perhaps a little too long in her salad/salad dressing section and her influence is evident here. The shallot and orange really give the roasted veggies and kale a nice zip.
And to be fair, I did make some yummy pork burgers spiced with fennel seed, crushed red pepper and salt, that went very well with the salad. But we’ll leave that for another time. For now, we’ll let the roasted deliciousness shine. Oh and it’s really a flavor infusion if you can do bread, and scoop up the salad with a sliced toasted baguette from the grill rubbed with a cut clove of garlic.
Here’s the specs:
Roasted Vegetable & Steamed Kale with Citrus Shallot Vinaigrette
Note: although it seems like there are may steps it’s really not that hard…and totally worth it!
For the Roasted Veggies:
1 small red kuri squash seeded and cut into 1 inch chunks
2 large onions sliced into 2 inch chunks
3-4 small zucchinis cut into 2 inch chunks
coconut oil (or oil of your choice)
1.) Preheat oven to 400 F and place in the oven 1 tablespoon of coconut oil in a 13×9 baking dish.
2.) Chop vegetables accordingly and when oil has melted, remove from oven and place vegetables in dish and toss to coat with oil.
3.) Sprinkle with salt and place in oven and turn veggies every 15 minutes to ensure they don’t burn.
4.) Remove from oven after 45-60 minutes or until the veggies have softened and crisped to your likeness but have not burnt. (Keep an eye on them!)
1 bunch kale
1.) Place kale, carrots and a pinch of salt in a saute pan with 1/2-3/4 inch of water and boil until kale and carrots are fork tender. Check the water level periodically to ensure the kale and carrots don’t burn to the pan.
2.) When tender remove from burner and drain. Then place back in pan and heat over medium heat until all the standing water has evaporated from the kale and carrots. (Failure to do this part will create soggy roasted vegetables.)
3.) When water is gone remove from pan in place in a large bowl.
Citrus Shallot Vinaigrette:
1 small shallot peeled and diced
juice from 1/2 an orange
1 teaspoon white wine vinegar
1 teaspoon balsamic vinegar
1 tablespoon maple syrup
3 tablespoons extra virgin olive oil
1.) Place the shallot, orange juice and vinegars in a container and let the shallot macerate with the acidic ingredients for at least 10 minutes.
2.) Right before serving whisk in maple syrup and extra virgin olive oil with the shallot and acidics.
Assemblage: (aka: putting it all together)
1.) Place the kale/carrots and roasted veggies together in a large bowl.
2.) Drizzle over vinaigrette, toss ingredients to coat and sprinkle with fresh chopped chives if you have them.
3.) Sit down, eat, breathe and enjoy!
Note II: Salt Cod is being revisited again…tomorrow!