So, "Baker" daughter tells "Picky-eater" daughter that magazines are something you should never buy in a store at full price and she purchased a subscription to "Self" magazine for her sister. The first issue arrived a few days ago. As I'm flipping through the pages of advice, diet, exercise and fashion, I get to the second to the last page and find "Ta Da!" *cue heavenly music* a recipe for a Quick-pickled kale salad.
1/3 cup sugar
1 large cucumber (about 10 oz), thinly sliced
1/2 medium red onion, thinly sliced
4 cups thinly sliced kale
1 1/4 cups chickpeas, rinsed and drained
1 tablespoon canola (or vegetable) oil
1/2 teaspoon salt
Freshly ground black pepper
2 hard-boiled eggs, quartered
Combine vinegar, 1/2 cup water and sugar in a bowl. Stir in cucumber and onion; set aside to let pickle. Toss kale with chickpeas, 1/3 cup pickling liquid, oil, salt and pepper. Divide salad among 4 bowls. Strain cucumber and onion; divide among 4 bowls. Add 2 hard-boiled egg quarters to each bowl before serving.
I made just a couple of changes to the recipe. I used olive oil instead of canola and Sweet Vidalia instead of red onion. I put a whole hard boiled egg on each plate and I shared the salad between five plates rather than four. It was an interesting salad. Everyone liked the sweet and vinegary dressing. I'm going to go out on a limb here and suggest that if you eat kale raw, do what this recipe recommends, slice it very thin. The little shreds made the sturdy textured kale easier to eat.
And, this has nothing to do with a CSA or recipes, but the little tiny toads are back...