I know, I promised you pictures and stories about my trip to La Paz. And you will get them. But first (and while I’m getting that image-heavy post ready), I want to share a delicious salad for when you’ve over-indulged. Maybe you’ve eaten too many cheeseburgers lately, or had a crazy night out on the town, or went on vacation and ate out for every meal for a week. Whatever the reason, you need a bowl of grounding, healthful food.
“Templefood” is the phrase I’ve borrowed from Nigella Lawson for this. Templefood is nurturing in a bracing way; it’s what you eat when you need to remind yourself that it’s time to settle down and care for your body. Importantly, your body includes your tongue. Tonic though it is, Templefood must be delicious. If it’s not delicious, it’s merely health food – and who wants to eat that stuff?
For me, the best Templefood includes lots of vegetables – especially green vegetables – or grains or both. This, of course, has both.
Warm Kale Salad with Farro and Feta
Serves: 2 as entree, 4-6 as side Time: 20 minutes
1 bunch dinosaur kale, cut crosswise into thin shreds
1 kettle of boiling water (about 6 cups)
1 cup cooked farro or other whole grain
1/2 cup cooked white beans
1/2 cup julienned carrot, optional
1/4 cup sun-dried tomatoes, chopped
2 tablespoons red onion, diced
1/2 cup feta cheese, crumbled
3 tablespoons lemon juice
3 tablespoons olive oil
Salt and pepper to taste
1/4 cup Marcona almonds or other nuts
Place the finely shredded kale in a colander in a clean sink. Slowly pour the contents of the kettle over the kale to wilt it. Drain and place in a large bowl.
Add the farro, beans, carrot (if using), tomatoes, red onion, and 1/4 cup feta cheese to the kale. Add the lemon juice and toss, then drizzle on the olive oil and toss again. Taste; add salt if necessary (this will depend on the saltiness of your feta) and more lemon or oil if you like. Grind on some pepper and toss one more time.
Divide into serving bowls and top with the almonds and remaining feta cheese.
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