I started this post back in December, when I thought it was strange of me to post a salad recipe just before Christmas when everyone (including myself, obviously) is eating way too much. And then I left Switzerland to visit Spain (Bilbao, Madrid and a few smaller places inbetween) and ate so.much! Spain is not the best country to travel to as a vegetarian, but we always found something to eat, and had a few wonderful Pintxos in Bilbao that I think I want to recreat now that I am home. (I still have to get over my reluctance to deep frying for that though, it is a miracle the Basque don’t also fry the bread that is the base for all the lovely pintxos they serve)
But now I am back home, and craving salad and greens and vegetables and good pasta like a crazy person. I am not one to make New Year’s resolutions, mostly because I know I can in no way ever keep them, so please don’t look at this sort of kale salad as something you have to get yourself to eat now that it is January and the pants are tight and you are starting to plan your summer holidays.
This salad of sorts is the other gem Amy, Nicole and I had at Le Mary Celeste back in November in Paris and it is one of the best things I ate last year. Carrots and cabbage are such humble ingredients, but together with the spicy dressing the taste anything but virtuous. This is a dish I think about often, you really should give this a try!
Roasted Kale and Carrots in Chili Bean Sauce
Note: Adjust the amount of chili bean sauce depending on how spicy you like it. And as you see in the title, this dish was originally called chou grillé, so if you have any way of grilling the carrots and cabbage, please give it a try. I don’t so I did not test it, but I imagine you’ll have to precook the carrots and cabbage for a bit longer to avoid having charred carrots that are still hard inside.
1 pound carrots, peeled, cut into pieces about 3-4 cm long (if they are huge, you might want to cut the pieces in half or quarters)
1 pound kale or savoy cabbage, the cabbage leaves cut into strips (I actually preferred the cabbage version I made the first time, but kale is lovely too)
1 tbsp chili bean sauce
1 tbsp chinkiang vinegar
1/2 tbsp soy sauce
2 tbsp pumpkin seeds
Start with bringing a pot of salted water to boil and precooking first the carrots for 2 minutes, remove with a slotted spoon and then the cabbage for 1 minutes. Let them cool down and dry before proceeding.
Preheat the oven to 180°C/350°F. Add the carrots and cabbage to a bowl, drizzle with a little olive oil and salt massage the olive oil into the leaves of the cabbage. Put the vegetables on a baking sheet and roast until the carrots are fairly brown (for about 40 minutes). If the cabbage leaves seem to be getting to dark, remove them and finish roasting them.
In the meantime, wisk together the chili bean sauce, the vinegar and the soy sauce.
In a small skillet, toast the pumpkin seeds until you hear them pop.
While the carrots and the cabbage are still warm, drizzle on the dressing and mix well. Sprinkle on the pumpkin seeds and serve.
Serves 4 or so as a salad.