kale salad

not interested in turning on the stove?  me either, these days–summer makes me dread anything that would add even a degree to the temperature inside my house.



As long as you’ve already cooked up some farro (I make a double or triple batch at once) and toasted some almonds, this salad is totally free of any heat-emanating device, and it’s the lunch and dinner that’s both virtuous enough and delicious enough that we eat it by the bagful:

  • 8 oz (or so) kale (original recipe via smittenkitchen calls for lacinato, but I use anything) chopped up or torn up–into small pieces
  • 1/2 cup uncooked farro = 1 1/2 cups cooked farro (in a pot with water, boil till the grains are tender; drain)
  • 1/3 cup dried cranberries
  • 2 oz feta, crumbled
  • 1/2 cup chopped almonds, heavily toasted
  • 1 small shallot, minced (or 2-3 green onions, sliced)
  • 2-3 Tablespoons chopped dill


  • 3 Tablespoons olive oil
  • 1.5 Tablespoons apple cider vinegar
  • 1 Tablespoon Dijon mustard
  • 1 teaspoon honey
  • Salt & Pepper to taste

Dump all the ingredients into a big bowl; pour dressing ingredients into a small jar or covered container, shake vigorously, pour over ingredients–mix everything well.

Because the kale is strong, this can sit in the refrigerator for a few days; because it is so delicious and balanced, it won’t last that long

The Canlis Salad

It takes a very special salad to make it onto a company dinner menu twice in one week.


This SALAD is that special. Served simply with chicken (once grilled, once roasted) this dish makes magic at the table.

I learned it last year while living in St. Louis, a former waiter of the famous Canlis restaurant in Seattle lived nearby and brought this exact salad to a potluck. How lucky we were!

Though ripe for improvisation as encouraged in the recipe, make as written at least once – it’s worth the effort to keep the strange looking ratios. You will be rewarded! Enjoy all spring long…