Category: holiday

Baking, cake, chocolate, holiday

Chocolate Orange Panforte

Featuredby Lynda Balslev

Panforte di Siena: A holiday cake confection

Panforte is a festive Italian cake which lives up to its name. Pan (bread) forte (strong) are apt descriptors for this dense fruit and nut-jammed cake. Its origin stretches back to Siena, Tuscany during the Middle Ages, when a bread flavored with honey and pepper was paid to the local monks as a tax. When the spice trade introduced a trove of spices to Italy through Venice, more spices were added to the bread, and it became a Christmas tradition.

Panforte is a stiff and sticky package; a jumble of nuts, fruit, and dried spice bound together by a slick of honey syrup and chocolate which hardens the cake as it cools, inching it into confection territory. As un-cakey as this might sound, panforte is delicious. The addition of dark and unsweetened chocolate balances the sugar and grounds the spice with warming earthiness. The cake is notably firm, which allows the palate some time to savor the small bites as they dissolve in the mouth. Thanks to its texture, panforte is best enjoyed in small slivers, an ideal accompaniment to coffee or an after-dinner drink, or as a wintry addition to a cheese board.

This is an all-season cake, which means, literally, it will last all season. Make it now and store it in an airtight container where it will keep for up to three weeks at room temperature, or for three months in the refrigerator.

Chocolate Orange Panforte

Makes one (8 to 9-inch cake)
Active time: 20 minutes
Total time: 50 minutes, plus cooling time

1 cup hazelnuts, toasted, skins removed, chopped
1 cup almonds, toasted, chopped
1 cup chopped dried Mission figs
1/2 cup finely chopped candied oranges
1/2 cup golden raisins
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon ground cinnamon
1/2 teaspoon ground all-spice
1/2 teaspoon ground ginger
1/2 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1/4 teaspoon ground coriander
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
3/4 cup honey
3/4 cup granulated sugar
3 ounces finely chopped dark (72%) chocolate
Confectioners’ sugar for garnish

1. Heat the oven to 320°F (160°C). Butter an 8 to 9-inch springform pan and line with parchment paper.

2. Combine the hazelnuts, almonds, figs, candied oranges, and raisins in a large bowl.

3. In a separate bowl, add the flour, cocoa powder, cinnamon, all-spice, ginger, black pepper, salt, coriander, cloves, and nutmeg. Whisk to blend. Pour over the nut and fruit mixture and stir to combine.

4. Combine the honey and sugar in a small saucepan over medium heat. Bring to a boil, and simmer for 3 minutes, stirring occasionally with a wooden spoon. Turn off the heat, add the chocolate and stir until smooth.

5. Working quickly, pour the sugar mixture over the fruit and nuts. Stir to combine (the mixture will immediately stiffen; keep stirring to thoroughly combine). Spread in the prepared cake pan (it will be sticky) and smooth the top.

6. Bake in the oven for 30 minutes. Transfer to a rack to cool for 30 minutes, then then remove from pan. Cool the cake completely (the cake will continue to firm up). Once cool, dust the confectioner’s sugar over the cake.

Condiment, entertaining, gluten-free, holiday, Thanksgiving, Uncategorized, Vegetarian, Winter

Cranberry Orange Chutney

Featuredby Lynda Balslev

Tradition has it that a Thanksgiving turkey dinner is not complete without a cranberry sauce. Tradition also has it that every November I find myself scratching my head, trying to reinvent a cranberry sauce. I have nothing against cranberries, mind you, nor a sauce, for that matter. I couldn’t imagine the holiday table without a heaping bowl of glistening ruby berries cooked to a sludge in a tart compote. Yet, for many years, I would make a simple cranberry sauce and present it at the table … and each year, I would wrap up the sauce after our dinner, nearly untouched, and store it in the refrigerator for goodness-knows-what future purpose.

So, now I make my cranberry sauce with a twist. If leftovers are imminent, then why not step out of the comfort zone and make a jazzy sauce that can be creatively repurposed? A straightforward cranberry sauce consists of cranberries and sugar, which (to me) is one-dimensional. I spice up my reimagined sauce, and transform it into what could also be called a chutney – in other words, a condiment that has legs: a tasty vibrant sauce that will carry me through the holiday and entertaining season.

Chutneys are a raucous slurry of dried and fresh fruit simmered with citrus and sugar, a glugg of juice or a splash of spirits, infused with winter spice and woodsy aromatics, with a kick of heat to wake up the palate. A chutney will not only provide puckery pizzazz to your Thanksgiving table, it will seamlessly multi-task beyond your turkey dinner. You can spread chutney on a sandwich, add it to a cheese and charcuterie board, dab it on cocktail crostini, or dollop it over a meaty roast. With this in mind, perhaps you should make a double recipe of this cranberry chutney for Thanksgiving. Then you will be assured of leftovers.

Cranberry Orange Chutney

Makes about 2 cups
Active time: 20 minutes
Total time: 20 minutes, plus cooling time

12 ounces cranberries (fresh or frozen)
1 cup golden raisins
1/2 cup fresh orange juice
1/2 cup packed dark brown sugar
1/4 cup port wine
3 coins cut from a finger of fresh ginger
1 (3-inch) sprig fresh rosemary
1 (2-inch) cinnamon stick
Zest of one orange
1/2 teaspoon allspice
1/4 teaspoon ground cloves
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

1. Combine all the ingredients in a medium saucepan. Bring to a simmer over medium heat, stirring frequently to dissolve the sugar. Reduce the heat to medium-low and simmer, uncovered, until the cranberries burst, and the chutney thickens, about 15 minutes, stirring occasionally.

2. Remove from the heat and cool completely. Discard the ginger, rosemary sprig, and cinnamon stick. Transfer the chutney to a glass container and refrigerate for at least one day to allow the flavors to develop. Store in the refrigerator for up to 2 weeks or freeze for up to 1 month. Serve at room temperature.

Autumn, Fall, Baking, Christmas, Desserts, holiday, recipe

Cardamom Spiced Pear Tarte Tatin

Featuredby Lynda Balslev

A perfectly imperfect tart

When it comes to a dessert, a baked upside-down anything is a winner; even when it’s a mistake. A tarte tatin is a classic French upside-down fruit tart, traditionally made with apples. It’s named for the Tatin sisters who created the upside-down caramelized tart, purportedly by accident, in Lamotte-Beuvron, France in 1898. Legend has it that one of the sisters inadvertently omitted the pastry in an apple tart. The dessert was nimbly salvaged by placing the crust on top of the fruit, in a wonderful example of kitchen improvisation which gave rise to a timeless dessert. (Wouldn’t it be nice if all kitchen disasters yielded such successful and delicious results?)

While tarte tatins are often prepared with apples, they are also a lovely way to showcase other seasonal fruit, such as pears. Best of all they are beautifully imperfect. Once you get the hang of making the caramel and the final inversion of the tart onto a plate, a tarte tatin is unfussy and pleasing, and, in this case, irregular, uneven, and more charming for that. This recipe has a sour cream pastry which creates a crumbly, cookie-like crust. As the tart bakes in the oven, the caramel from the fruit filling will bubble up in spots through the crust. This is a good thing. The crust will continue to bake, and when the tart is finished and cooling, the wayward caramel will harden and coat the crust with a shiny shellac of caramel. Need I say more?

Pear and Cardamom Tarte Tatin

Serves 8
Active time: 40 minutes
Total time: 1 hour and 15 minutes, plus chilling time for the dough

Pastry:
1 1/2 cups all-purpose flour
3 tablespoons sugar
1/2 teaspoon salt
3/4 cup chilled unsalted butter, cut into cubes
1/3 cup full fat sour cream

Tart:
1/2 cup unsalted butter, softened, cut into 4 pieces
1 cup plus 1 tablespoon granulated sugar
6 large Bosc or D’Anjou pears, peeled, cored, and halved
1 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1 egg, beaten to blend, for glaze

Prepare the dough:
1. Combine the flour, sugar, and salt in the bowl of food processor and pulse to blend. Add the butter and pulse until the butter is pea-sized. Add the sour cream and pulse until moist clumps form.
2. Gather the dough into a ball, and then flatten and wrap in plastic. Refrigerate for at least 2 hours. (The dough may be made one day ahead and refrigerated until use, or frozen for up to one month. Allow to defrost in refrigerator overnight before using.)
3. Remove the dough from the refrigerator and let stand at room temperature for 15 minutes before rolling out.

Prepare the tart:
1. Place the butter in the bottom of a large oven-proof skillet with sloping sides. Sprinkle the 1 cup sugar evenly over the butter and pan. Cook over medium heat until the butter melts, the sugar is partially dissolved, and the mixture is bubbling, about 2 minutes.
2. Arrange the pears closely together, cut-sides up, in a circular pattern in the skillet. Cut the remaining pears into quarters to fill in the spaces. Mix the 1 tablespoon sugar, the cardamom, and nutmeg in a small bowl and sprinkle evenly over the fruit. Increase the heat to medium-high and cook until a thick amber colored syrup forms, turning the skillet to ensure even cooking, about 25 minutes.
3. While the fruit is cooking, preheat the oven to 425°F. Roll out the pastry on parchment paper to a round shape slightly larger than the skillet. Slide the paper onto a baking sheet and place in the refrigerator until the syrup is ready.
4. When the syrup has colored, remove the skillet from the heat and lay the pastry over the fruit (work quickly because it will begin to melt from the heat of the pan). Cut 3 to 4 slits in the pastry and brush the pastry with some of the egg glaze.
6. Transfer the skillet to the oven and bake until the tart is deep golden brown and firm when tapped, 25 to 30 minutes. Remove the tart from the oven and cool on a rack 1 minute.
7. Cut around edge of skillet with a metal spatula to loosen the pastry. Place a large plate over the skillet and, using oven mitts, invert the tart onto the plate. If any of the pears or caramel are stuck in the pan, remove with the spatula and spread on top of tart. Cool the tart slightly before serving and serve warm or at room temperature with whipped cream.

Appetizers, entertaining, gluten-free, holiday, Main Course, one-pot, Soups and Stews, Thanksgiving

Roasted Butternut Squash Soup

by Lynda Balslev1 Comment on Roasted Butternut Squash Soup

Butternut squash mingles with its fall friends in this festive soup:

Curried Butternut Squash Soup

There is something magical about roasted butternut squash. Its brilliant orange flesh softens into buttery squidginess, and when roasted, its natural sugars are coaxed out and gently caramelized, accentuating the squash’s inherent nutty flavor. It’s hard to believe something so rich and sugary can be loaded with nutrients and beta-carotene, but so it is. One cup of butternut squash provides a health nut’s worth of Vitamins A and C, as well as a robust shot of potassium, manganese and fiber. In this recipe, roasted butternut squash mingles with its fall buddies – apples, cider, and loads of warming spices – yielding an essential autumn soup. Serve it as a starter to any meal, or dress it up in little shot glasses as a fancy soup starter when hosting a crowd. It’s a great way to kick off the holiday season.

Curried Butternut Squash and Apple Soup

Active Time: 40 minutes
Total Time: 1 hour and 30 minutes
Makes 4 to 6 large bowl servings or 16 to 18 small appetizer shots, depending on size of glass

1 medium butternut squash, about 2 pounds
Extra-virgin olive oil
1 large onion, finely chopped
1 large Granny Smith apple, peeled, cored, diced
1 tablespoon curry powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne, or to taste
3 cups chicken stock (or vegetable for vegetarian option)
1 cup apple cider
1 tablespoon light brown sugar
1 to 2 teaspoons salt, to taste
1/2 teaspoon freshly ground black pepper

1. Heat the oven to 375°F. Cut the squash in half lengthwise and scoop out the seeds. Lightly brush the exposed flesh with olive oil. Place squash, cut-side-down, on a rimmed baking sheet. Bake until the flesh is fork tender, 50 to 60 minutes. Remove from oven and cool slightly. When cool enough to handle, scoop out the flesh and set aside.
2. Heat 1 tablespoon oil in a large pot over medium heat. Add the onions and cook until softened without coloring, 3 to 4 minutes, stirring frequently. Add the apple, curry powder, cumin, coriander and cayenne. Cook until fragrant, about 1 minute, stirring constantly. Add the roasted squash and chicken stock. (There should be just enough stock to cover the squash and apples. If needed, add additional stock to cover). Bring to a boil, then reduce the heat, cover the pot, and simmer until the apples are very soft, about 20 minutes.
3. Carefully purée the soup in batches in a food processor (or with an immersion blender). Return the soup to the pot and stir in the apple cider, brown sugar, salt and pepper. Warm thoroughly over medium-low heat and taste for seasoning. Serve warm, garnished with a small spoonful of crème fraîche or sour cream if desired.

Condiment, gluten-free, holiday, recipe, Thanksgiving, turkey

Cranberry Fig Chutney

by Lynda Balslev2 Comments on Cranberry Fig Chutney

Cranberry Sauce 2.0
Add a little zing to your sauce

Cranberry Sauce Recipe

Thanksgiving dinner is not complete without cranberry sauce. And while I have nothing against the traditional sugary cranberry combination, I find I crave an extra depth of flavor in the standard sauce – and so I devised this chutney. What I like about chutney is it’s a combination of fruit and savory ingredients, and not timid about incorporating herbs, spices, and even a kick of heat. In other words, it nails many of the flavor senses (sweet, sour, salt, bitter, heat) that, to me, yield a more satisfying mouthful.

In this chutney, dried figs add a mellow, nutty sweetness, and fresh ginger and orange add perfume and zing, all of which balance out the cranberries’ natural astringency, while allowing them to remain the star of the show – after all we’re talking Thanksgiving here.

The good news is that this chutney is not exclusively for the Thanksgiving table. It also makes a great condiment for other fruit-loving proteins such as pork, duck, and lamb. I like to serve it as an accompaniment on a cheese platter as well, or dabbed on goat cheese-smeared crostini.

Cranberry Fig Chutney

Active Time: 30 minutes
Total Time: 1 hour
Makes about 2 cups

18 dried black mission figs, quartered
1/2 cup Port wine
12 ounces cranberries, fresh or frozen
1/2 cup granulated sugar
1 tablespoon finely grated peeled fresh ginger
Juice and zest from 1/2 orange
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 (2-inch) rosemary sprig

1. Place the figs in a small bowl and pour the Port wine over the figs. Set aside for 30 minutes.
2. Combine the cranberries and sugar in a heavy medium saucepan and heat over medium heat until the sugar dissolves, stirring occasionally. Add the figs and Port wine, the ginger, orange juice and zest, pepper, salt, and rosemary sprig. Bring to a boil and then reduce the heat to medium-low. Simmer, uncovered, until the cranberries burst and the chutney has thickened, about 20 minutes, stirring occasionally.
3. Remove from the heat and cool completely. Discard the rosemary sprig. (The chutney may be made up to 3 days in advance. Cover and refrigerate. Serve at room temperature).

holiday, Thanksgiving, Vegetables and Salads, Vegetarian

Roasted Brussels Sprouts and Grapes with Farro and Walnuts

by Lynda Balslev3 Comments on Roasted Brussels Sprouts and Grapes with Farro and Walnuts

brussels-sprouts-grapes-farro-tastefood

This brussels sprouts recipe is perfect for the holiday table. Roasted grapes and a shellacking of caramelized pomegranate balsamic vinegar tame and complement the earthy crucifers. Farro and toasted walnuts add heft and heartiness to this side dish, while nicely providing a satisfying vegetarian option on a meat laden table. If you can’t find pomegranate balsamic vinegar, you can make your own by whisking together 2 tablespoons balsamic vinegar and 2 tablespoons pomegranate molasses.

Pomegranate Roasted Brussels Sprouts and Grapes with Farro

Serves 4 to 6 as a side dish.

1 pound brussels sprouts, halved (or quartered if large)
12 ounces seedless red grapes
2 tablespoons extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup pomegranate balsamic vinegar
1 cup cooked farro
1/4 cup toasted walnuts (optional)

Preheat the oven to 425°F. Toss the brussels sprouts, grapes, oil, salt, and pepper in a large bowl. Spread on a rimmed baking sheet and roast 15 minutes. Remove from the oven and drizzle the pomegranate balsamic vinegar over, stirring to coat. Return to the oven and roast until the sprouts are tender and the grapes have begun to shrivel, about 15 minutes more, stirring once or twice. Transfer to a serving bowl. Add the farro and walnuts and toss to combine. Add more salt and pepper to taste. Serve warm or at room temperature.

Barbeque, Chicken, Fish and Shellfish, gluten-free, Grilling, holiday, Main Course

Get Your Grill On: 5 Recipes for Memorial Day Grilling

by Lynda Balslev4 Comments on Get Your Grill On: 5 Recipes for Memorial Day Grilling

pomegranate chicken skewer tastefood
Pomegranate Chicken Skewers with Yogurt, Mint, and Pistachios

Chipotle Ribs TasteFood
Smoky Chipotle Glazed Ribs


Grilled Shrimp Tostadas

BLT salad view

BLT Salad with Avocado and Grilled Croutons

jerk chicken

Jamaican Jerk Chicken

Autumn, Fall, Baking, Desserts, entertaining, Fruit, holiday, Thanksgiving

Cranberry Pear Galette

by Lynda Balslev7 Comments on Cranberry Pear Galette


cranberry galette tastefood

I am not a patient baker. My desserts tend to be “rustic” which, in my case, is a polite way of saying messy and imprecise. Fortunately for me there is a place in the dessert world for my rustic desserts. I call it my sweet spot (pun intended) which includes crisps, crumbles, cobblers, galettes, and crostatas. These desserts show off the season’s best fruit, in the company of some sort of pastry dough or streusel and are assembled in a delightfully unfussy way. This Cranberry Pear Galette is a perfect example – it’s a free-form tart, which is also known as a crostata. Unlike a traditional tart or pie, a baking dish is not required. The spiced fruit filling is simply mounded into the center of the pastry dough, then the pastry edges are gathered and folded around the filling leaving the top exposed. The result is a golden free-form crust cocooning a bubbling center of oozing fresh fruit. Now, that’s my kind of dessert. Try this one on for your Thanksgiving holiday.

Cranberry Pear Galette

Serves 6

Pastry dough:
1 1/4 cups all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
1/2 cup unsalted butter, chilled, but into 1/2-inch cubes
1/4 cup ice water

Filling:
4 ripe but not too soft pears (bosc or anjou), peeled and cored, cut into 3/4-inch pieces
1 cup fresh cranberries
1/4 cup plus 1 tablespoon sugar
3 tablespoons almond meal, divided
2 tablespoons fresh lemon juice
1 teaspoon finely grated orange zest
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1 egg, lightly whisked

1. Make the pastry dough: Place the flour, sugar, and salt in the bowl of a food processor and pulse once or twice to blend. Add the butter and pulse until the mixture resembles coarse meal and the butter is pea-sized. Add the water and pulse until the dough just comes together. Transfer the dough to a work surface and flatten into a disk. Wrap in plastic and refrigerate for at least 1 hour before rolling out.
2. Roll out the dough on a piece of parchment paper into a circle approximately 12-inches in diameter. (It does not have to be perfect!) Slide the dough onto a baking sheet and refrigerate while you prepare the filling.
3. Preheat the oven to 400°F. Combine the pears, cranberries, 1/4 cup sugar, 2 tablespoons almond meal, the lemon juice, orange zest, cardamom, and cinnamon in a bowl. Stir to combine.
4. Remove the dough from the refrigerator. Sprinkle 1 tablespoon almond flour over dough, leaving a 2-inch border. Mound the fruit over the almond flour. Fold the borders up and around the fruit. Lightly brush the dough with the egg and sprinkle the galette with the 1 tablespoon sugar.
5. Transfer the galette to the oven and bake until the crust is golden and the fruit is tender and bubbling, 35 to 40 minutes. Serve warm or at room temperature with whipped cream or vanilla a ice cream.

Autumn, Fall, gluten-free, holiday, side dish, Thanksgiving, Tians and Casseroles, Vegetables and Salads, Winter

Holiday Sides: Root Vegetable Gratin

by Lynda Balslev8 Comments on Holiday Sides: Root Vegetable Gratin

root vegetable gratin tastefood

~ Root Vegetable Gratin with Sweet Potato, Red Potato and Rutabaga ~

My cheese and potato loving family loves a good gratin. I use a simple method of layering thinly sliced potatoes with a rich garlic infused sour cream and shredded Gruyere cheese. Simple and, yes, decadent. I switched up my go-to recipe recently when I wanted something more flavorful and nutrient-rich than white spuds. Thinly sliced rutabaga (also known as Swede) and sweet potato were included in the mix, and I switched out the white potatoes for red, which tend to hold their shape more while cooking. The result was a colorfully striated gratin, flecked with sage and thyme, adding their earthy fragrance to the sweet and nutty root vegetables. This is a wonderful side dish, and makes a rustic and festive addition to any holiday table.

Root Vegetable Gratin

Feel free to mix up the root vegetables to your taste. In all there should be about 3 pounds of vegetables.

Serves 8

16 ounces full fat sour cream
1 large garlic clove, minced
2 teaspoons minced fresh sage leaves
2 teaspoons fresh thyme leaves
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
4 medium-large red potatoes, about 1 1/2 pounds
1 large sweet potato, peeled, about 3/4 pound
1 medium rutabaga, peeled, about 3/4 pound
6 ounces Gruyère cheese, finely grated
1/3 cup heavy cream, or to taste

Preheat oven to 375 F (190 C). Butter an 8 by 10-inch gratin dish.
Whisk the sour cream, garlic, sage, thyme, salt, pepper and nutmeg in a bowl and mix well.
Thinly slice the potatoes and rutabaga, preferably with a mandoline. Arrange half of the red potatoes, overlapping, in the bottom of the gratin dish (there will be about 2 layers). Spread 1/4 of the sour cream over the potatoes and sprinkle with 1/4 of the Gruyere. Cover with the sweet potatoes, overlapping in about 2 layers. Spread with 1/4 of the sour cream and 1/4 of the gruyere. Repeat with the rutabaga, more sour cream and gruyere. Finish with the remaining red potatoes, sour cream and gruyere. Drizzle some of the cream around the edges and in the corners of the gratin without overfilling.
Bake in oven until vegetables are tender and the top of the gratin is brown and bubbling, about 1 hour and 15 minutes. (Loosely cover gratin with buttered foil if browning too fast.) Serve hot.

Breads, Pasta, Rice, Grains, gluten-free, holiday, salad, side dish, Thanksgiving, Vegetables and Salads, Vegetarian

Holiday Sides: Kale, Quinoa, Pomegranate Salad

by Lynda Balslev5 Comments on Holiday Sides: Kale, Quinoa, Pomegranate Salad

kale quinoa salad tastefood

~ Kale, Red Cabbage, Quinoa, Carrots, Pomegranate, Raisins, Almonds ~

Just because there’s a chill in the air doesn’t mean we should skip fresh salads. In fact, at this time of year it’s more important than ever that we boost our immune system with healthy greens and grains – and not just for keeping the doctor away. Hardy cold weather salads are a welcome addition to any holiday table. Deeply flavorful and unabashedly colorful, wintery salads are hefty enough to absorb copious handfuls of nuts, fruit and grains while providing a beautiful addition to a special meal. Even the non-meaters will gobble them up, while the vegetarians will be very pleased with this substantial option.

This is one of my favorite cold weather salads. Brimming with curly kale, red cabbage, and quinoa, it could be a meal in a bowl. The addition of dried raisins, toasted almonds and glistening pomegranate seeds adds all the extra bling necessary to invite this salad to your Thanksgiving dinner. The key to this recipe is to massage the kale. Yes, that’s right. By gently rubbing the leaves in oil, lemon and salt before assembling, the leaves will be coaxed into a softer and milder version of themselves, making for a delicious raw salad.

Kale, Quinoa and Pomegranate Salad

Unlike most salads, this may be entirely prepared up to 1 hour in advance, which is ideal for entertaining. Serves 6 to 8.

Kale:
1 large bunch curly green kale, ribs removed, torn in bite-size pieces
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon salt

Dressing:
1 small garlic clove, minced
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil

Salad:
1 1/2 cups shredded red cabbage (or radicchio)
1 to 2 carrots, thinly sliced
1 small shallot, very thinly sliced
1/3 cup cooked quinoa (I used red)
1/4 cup raisins
1/4 cup sliced almonds
1/4 cup pomegranate seeds

For the kale: Place the kale in a large serving bowl. Drizzle with the olive oil, lemon juice and salt. Using your hands, gently rub the leaves to coat for about 1 minute. Let stand at room temperature for 30 minutes (or refrigerate for up to 2 hours).

For the dressing: Whisk the garlic, vinegar, mustard, salt and pepper in a small bowl. Add the oil in a steady stream, whisking constantly to emulsify.

Assemble the salad: Add the cabbage, carrots, shallot and quinoa to the kale. Add half of the dressing and toss to combine. Scatter the raisins, almonds and pomegranate seeds over. Gently toss with more dressing to taste. Serve immediately or refrigerate for up to 1 hour.