Kale Artichoke Salad for Two
(picture next time!)
4 cups of Tuscan / Dinosaur Kale (preferably), chopped
1 cup artichoke hearts, water packed, halved
2 (or more) cloves of garlic, crushed
4-6 anchovies (canned kind), diced finely
3 T grated parmesan
3 T olive oil
2 T apple cider vinegar
2 T melted butter
1 t lemon juice
1 t Dijon mustard
1 t honey
1/2 t sea salt
1/4 t pepper
cooked chicken strips (optional)
1. Using your hands, "massage" salt into kale to release its natural liquid and "soften" it.
2. Add oil, vinegar, garlic, and artichoke hearts. Combine well.
3. Stir in anchovies, lemon juice, honey, and dijon mustard.
4. Top with cheese, pepper, and chicken (if using).
5. Pour in the butter and mix well.
Good quality canned salmon (I get it at Costco) is healthier and less expensive than smoked salmon, and it can even taste like it...if you use the secret ingredient.* I developed this recipe to get my lox fix when the real thing can't be had - it's good on bagels, sourdough, or for dipping. If you want zing, add horseradish. If you want crunch, stir in chopped celery or pickles or olives. Hard boiled eggs could also work well. I generally put garlic and onion powder in everything, so if it seems to be lacking, try those.
Poor Man's Lox Schmear
2 7-oz cans of salmon, drained and flaked
4 oz cream cheese
1/4 C mayonnaise
1 T lemon juice
1 T red onion, chopped finely
1 T capers
3 T fresh dill (or 1 T dried)
*1-2 t liquid smoke, to taste
1 t worcestershire sauce
Flake salmon with lemon juice. Stir in other ingredients. Mix in cream cheese last. Chill for at least two hours.
Amounts are approximate - I don't measure when I create recipes.