Rue Dumaine’s Wilted Baby Tuscan Kale Salad & Hericot Vert

Wilted salad of Jamestown petite Tuscan kale, house-cured pancetta, sweet-n-sour red onions, toasted pistachio, red wine vinaigrette: serves 6

Bright purple onion dice that is both slightly sweet and tart, shiny from the cooking technique…think about the flavor these will add to each bite: slightly toothsome, wilted kale + cured pork-y fat flavor and slight crunch + bright green nutty pistachios + red wine vinaigrette

 

6oz. pancetta cut into small strips

3-4oz. red wine vinaigrette (recipe below)

12oz. washed baby kale leaves , we prefer the Tuscan (Lacinato) kale torn into medium sized pieces

1 cup sweet and sour red onions (recipe below)

1/3 cup hand chopped pistachios

Kosher salt and freshly ground black pepper

 

Over medium low heat render out the pancetta until it is crispy and rich in color. Remove the pancetta from the pan to drain on a paper towel. Discard the rendered fat or put it aside for another use :). In a large sauté pan bring the vinaigrette up to heat (it will pop and bubble a bit), season it slightly with salt and pepper. Add 1/2 of the kale turning it into the vinaigrette with tongs to dispersed it through the leaves. Once it has wilted slightly add the remaining kale, red onions, and pancetta, turning it to coat all of the new leaves and spreading out the warmed leaves throughout. Once the kale is warmed and slightly wilted add the pistachios, taste and adjust seasonings and serve on 6 warm plates.

 

Sweet and sour red onion: these are fantastic on top of a piece of grille dsalmon, smeared onto a roasted pork loin sandwich too, YUM:

1 Tbsps. canola oil

3 cups medium dice red onion

Kosher salt and freshly ground white pepper

1/2 cup sugar

1/2 cup red wine vinegar

 

In a medium sauté pan wilt the onions in the oil until tender. NO COLOR!! Dust the sugar over the onions then stir to mix it in. Season with salt and pepper, add the vinegar and reduce over medium heat. As the liquid evaporates the juices will get thicker and glossy. Stir often using a heat proof rubber spatula and cook until the liquid has turned syrupy. Cool.

Red wine vinaigrette:

2 Tbsps. small diced shallots

3/4 red wine vinegar

1 1/2 cups Canola oil

1/4 cup EVOO

Kosher salt & white pepper

Whisk together, taste and adjust as needed.

 

Haricot vert, roasted beets & shallots, fresh goat’s cheese: Serves 6

 

6 whole shallots, peeled leaving the core in then cut into wedges

1/2 cup olive oil

Kosher salt

Fresh ground white pepper

1# small red beets-roasted until tender, peeled and cut into ½”x ½” sticks

1/2# haricot vert, picked free of the stem

2 Tbsps. lemon juice

8oz. fresh goat’s cheese

 

Preheat oven to 400-degrees. Toss the shallots with 2 Tbsps. olive oil, season with salt and pepper. Spread them evenly onto a ½ sheet tray. Roast the shallots for 12-15 minutes until they are tender and golden brown. Toss the beet batons with 2 Tbsps. olive oil, season with salt and pepper. Spread onto a 1/2 sheet tray and roast for 10 minutes to heat thru. Bring a 1-gallon pot of salted water to a boil. Blanch the haricot vert for 3-5 minutes or until tender. Drain the haricot vert well and add to a large mixing bowl. Add the shallots, beets, remaining oil and lemon juice, toss to combine, adjust seasonings. Place into a pretty show bowl and top with crumbles of the goat’s cheese and serve.

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Dayton City Paper Dining Critic Paula Johnson would like every meal to start with a champagne cocktail and end with chocolate soufflé. As long as there’s a greasy burger and fries somewhere in the middle. Talk food with Paula at PaulaJohnson@DaytonCityPaper.com.

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