Every November I am confronted by the bitter cold when I wake up the morning and realize that my lips are so cracked, not even Burts Bees could help. I hate it. I dread these moments whenever they happen because I realize that I need to start bundling up, throwing on large jackets, and worrying about what shoes to wear outside because I don’t want to step in a puddle and ruin my day. Oh, November, I hate you so. Coincidentally, you are also the month of my birth, so in a way, I have to sort of love you.
When I was trying to come up with something for dinner the other day, I came across a recipe in an old Julia Child cookbook I have in my kitchen on French salads and came across the one I have created below. Originally, it is much simpler, without as many herbs, and definitely no Aleppo Pepper, but I like to overcomplicate things. This, to me, is the perfect winter salad. It’s warm, its soothing, and doesn’t weigh you down. Give it a try, leave a comment below, and please send me some of your favorite chapstick recommendations. I’d appreciate the help, and my lips would too.
Yields: 2-4 Servings
2 Dino kale stalks
1 Goat cheese log, crumbled
1/4 cup walnuts, chopped
1 Tbsp Butter
2 Tbsp olive oil
1 tsp Aleppo Pepper
Salt and Pepper
Preheat oven to 425 degrees Fahrenheit
Take the beats and rinse them thoroughly without pealing the skins. Then, cut the stalk off the beat, leaving about an inch remaining to the beat. Set the stalks and leaves aside, to be used later. Cut the beets into wedges and then in half if they are too large. Place on a baking sheet and drizzle with olive oil and butter. Sprinkle with salt and pepper and bake in the oven for about an hour, or just until they become crispy on the outside.
Once the beats are ready, take the stalks and cut them down to fit into a large sauté pan. Place in the pan with Dino kale with 1 Tbsp olive oil, salt, pepper, and Aleppo pepper and cook down until they turn bright purple and green. Approximately 4-5 minutes.
Sprinkle with chopped walnuts and goat cheese. Place the cooked beats on top of the salad, and drizzle with remaining olive oil. Sprinkle with salt and pepper and serve.