Out of the Frying Pan
Cornbread suppers turn strangers into communities
Adapted from Bon Appétit, November 2015
Ingredients
SERVINGS: 8
Dressing
- ½ cup olive oil
- 3 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- ½ garlic clove, grated
- 2 teaspoons finely chopped fresh tarragon, or 1 teaspoon dried tarragon, plus more for serving
- 1 teaspoon fresh or ½ teaspoon dried thyme
- ½ teaspoon fresh or ¼ teaspoon dried rosemary, very finely chopped
- Kosher salt, freshly ground pepper
Salad
- 1 large bunch kale, cleaned, dried, stems removed, loosely torn
- 1 large head fennel, very thinly sliced
- 2 medium golden or red beets, very thinly sliced
- 8 small white turnips, trimmed, very thinly sliced
- 8 cups torn lettuce leaves (such as Red Oak or Little Gem)
- ½ cup pomegranate seeds
Preparation
Make the dressing. Mix oil, vinegar, mustard, garlic, tarragon, thyme and rosemary. Add salt and pepper to taste. Set aside.
In a large bowl, add a tablespoon of the prepared dressing to the kale. Toss and mix with your hands for 3 minutes, massaging lightly to soften the kale.
Add the remaining vegetables and dressing. Toss lightly to combine. Taste for salt and pepper and adjust seasonings as needed.
Just before serving, top with pomegranate seeds.
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