As per the usual Eggton delivers again. I found this recipe here, and made a few modifications I will be sure to tell you all about.
Yesterday I went shopping to purchase the following ingredients for this scrumptious dish.
For the vinaigrette:
- 1/4 c. balsamic vinegar
- 1 tsp. Dijon mustard
- 1-2 cloves minced garlic
- 1/4 c. olive oil
- 2 Tbsp. chopped fresh basil
- 2 Tbsp. chopped fresh parsley
- 1 tsp. chopped fresh rosemary
For the salad:
- 2 pints cherry tomatoes, cut in half
- 6 c. finely shredded kale leaves (remove the stems first)
- 1 c. uncooked kamut
- 3 c. mixed roasted vegetables, such as carrots, peppers, eggplant, zucchini or mushrooms, in bite-sized pieces
In advance I, of course, read this list. Lovely! I thought to myself, as we had many of the items already at home. I was in the store to buy the fresh herbs, cherry tomatoes, kamut, parsnip, & zucchini. I’m the only zucchini eater in the house, so we don’t usually have it around. I also love parsnip, so I just had to roast it up and add to the salad.
Eggton’s recipe actually calls for farro. I don’t know what farro is. Sweden does not know what farro is. I tried asking for it in the store, even had my smartphone out with a picture and everything. That guy still thinks I’m crazy. On second thought, he may not have been an employee.
I decided to go with kamut for two reasons, one it’s PN approved. (Curious about my Precision Nutrition experience, click the PN tab above!) Two, it exists in Sweden.
With my spoils in hand, I biked on home. Whipping out the trusty smartphone once again, I examined Eggton’s directions.
- If you don’t have left-over roasted vegetables, roast some.
- In the meantime, put all the ingredients for the vinaigrette into a jar, close the lid, and shake until combined. If you taste it, don’t worry: the balsamic flavor will be stronger than in most dressings, but it will be fine when tossed with the salad.
- Cook the kamut according to the package directions, adding a little salt to the cooking water.
- In the meantime, put the kale and the tomatoes into a bowl. When the kamut is done, drain it and immediately add it to the kale and tomatoes. (You want it to still be warm so that it wilts the kale a little.) Mix in the grilled vegetables and toss with most of the dressing.
- Let the salad sit on the counter for a few hours so that the flavors meld. Taste it and add the remaining salad dressing if desired, and season with salt and pepper if necessary. Serve the salad at room temperature and then store it in the fridge.
I did my best to follow the directions as directed. I did not have left over roasted vegetables, so I chopped up carrots, parsnip, zucchini and peppers in relatively large pieces. On foil I carefully spaced the carrots and parsnip onto the baking pan, adding a light cover of olive oil and chopped garlic and a sprig of rosemary to the mix for flavor. I allowed the carrots and parsnip to roast for about 15 minutes before I added the zucchini and peppers. These vegetables are much softer and waterier, so they will roast faster. (Waterier is a word – right?) I popped everything back in the oven for 30-40 more minutes.
Then it was time for the dressing. Remember how “lovely” I thought it was that we had most of the ingredients already at home? Turns out we had exactly 1/4 a cup of olive oil and exactly 1/4 a cup of balsamic vinaigrette. We have an oil & viniager salad sprayer, and I actually had to sprits out approximately 1/8 of a cup of vinaigrette. I don’t recommend that. It did work out in the end though. Also, a good to know tidbit is that the size of the jar does not need to be large. A smarter woman than I would consider that 1/2 a cup of liquid with one teaspoon of mustard plus a bit of herbs will not make much dressing. Instead, this is what I did:
I didn’t cook the kamut according to packaging instructions either. Coach Ryan in PN instructs us clients to boil grains & beans by using the amount desired covered by 2-3 inches of water. Those of you who don’t have access to Ryan’s awesome videos should know that while boiling, test for readiness by tasting (you’re looking for a tender grain/bean), then drain excess water. That guy knows his stuff, because that’s what I did, and it went swimmingly.
Continuing on to the fresh vegetables I attempted to measure one pint of cherry tomatoes. Actually I got baby plum tomatoes. I don’t know the difference, they seemed similar in size, and the baby plum tomatoes looked much more appetizing (and came from Holland – a short distance from Sweden for the geographically impaired).
I think I got about the right amount of tomatoes in the end, so I moved on to the kale. This was another item we already had at home. However, it was not pre-finely shredded. I’m not sure if you can buy kale that is finely shredded for you, but regardless, I did not have that. My first instinct was to take out the cheese grater and grate my kale. This is not possible, so don’t try that. I ended up chopping it. Forgetting that the stems were to be removed, and playing a grown up version of Where’s Waldo as I inspected my chopped kale attempting to remove the stems.
Getting the tomatoes, kale and kamut into one bowl was by far the easiest step of the day. By this time my roasted vegetables had roasted, so I removed them from the oven, cut them into bite sized pieces, and added them to the mix. Eggton suggests adding some of the dressing first only adding more later to taste, I just went all out, and I’m glad I did. It wasn’t that much dressing to begin with, in my humble opinion, so using it all was a good call for me. Then I added salt. I love salt. If you ask me, more salt is more salt. Do it.
Despite the setbacks the salad came out wonderfully.
I hope you can learn from helpful tips (read: embarrassing mistakes) so that you have tremendous success with this super delicious salad.