World On A Plate: Raw Kale and Risoni Salad

The cumquats have absolutely nothing to do with this recipe. There was a tree nearby, they looked pretty - they ended up in the photo.

I'm looking for the kale? Where is the kale? Kale? KALE!

I'm not kidding you; on two separate occasions at two separate farmers markets on opposite sides of the Bridge this is what people were talking about. My friend pointed this out to me before I actually heard it for myself. This is because I was probably one of "those people".

Kale is not a new thing; (according to Wikipedia) it was the most common green vegetable in Europe until the end middle ages, and early varieties existed in Greece in

the 4^th century. Your grandmother probably mixed it through your mashed potato when you were young.

The health benefits have been touted by all and sundry for years and years, yet it was only in the last couple of months that I decided I needed to get more of it in my life. Was it because it is considered “trendy” or was it because it is just a really great green veg, packed with beta carotene and vitamins C and K, perfect to get me through the winter by cramming it into my soup?  The latter is what I tell myself (and it’s true!) but if I am being totally honest, what piqued my curiosity in the first place is that all the cool kids are eating it – it’s like, totally hot right now, Sydney-side.

Can I also mention that Kale is one of those magical vegetables you can just keep in the crisper and a week later it still looks and tastes just as fresh as the day you dragged the great big shrub of it home from the markets a week prior – big plus for me. I am over finding green slimy bags of baby spinach languishing at the bottom of my fridge, especially when I only bought it 24 hours before…. totally not hot right now.

The taste of kale can be a bit strong for some people and the leaves are chewy – so you have to give it some love, and in return, it will love you back – big time. After some tenderising in lemon juice and olive oil, it was the star of the show in the Raw Kale and Risoni (Orzo) Salad I made for this month’s World on a Plate – which is all about grain or pasta salads.  

It is a different way to enjoy this ancient green when you are done with adding it to your winter soups. Please note, this salad is extremely moreish and it only improves with age. Make it the night before and you will find that the Kale is even more tender than before and the flavours have had more time to meld together – this is great if you want to plan ahead for a dinner or picnic.  

So, I am well on the kale bandwagon with no sign of getting off. I have even proven my allegiance by planting some in a pot out the back. Will you try some?

C’mon, everybody’s doing it….

Raw Kale and Risoni Salad
Adapted from 101 Cookbooks

1 bunch of kale – any colour, stalks removed
1 cup risoni or orzo 
1 cup loosely packed, freshly grated Parmesan cheese

Juice and zest of 1 lemon
3 cloves of garlic. minced

¾ cup chopped walnuts

¼ cup good extra virgin olive oil

Salt and cracked pepper to taste

Strip the kale leaves from the stalks, wash the kale well in running water. Dry it between kitchen paper or in a salad spinner before shredding.
Toss the lemon juice, half the oil, garlic and zest through the kale and leave to marinate for about an hour.

Meanwhile, cook the risoni until al dente according to the packet instructions. Drain and set aside.

Add the risoni to the kale and mix well

Then add the walnuts, Parmesan, the rest of the oil, salt and pepper and toss well to combine.

Great eaten then and there but even better if left overnight.

Make sure you hop on over to the other fabulous blogs from World On A Plate to see what they have come up with this month!