How about a high-five!
I was successful in making a salad my kids loved.
I was also successful at using up our produce before I headed out on vacation. Time for a giant, crowd-pleasing salad!
Green Bean, Kale & Fried Almond Salad
1 pound green bean
8 ounces Kale
1/2 medium red onion
1 tablespoon lemon juice
1/4 cup red wine vinegar
1/4 cup water
1 tablespoon salt
1 1/2 teaspoons sugar
1/3 cup (about 2 ounces) whole almonds
2 tablespoons plus 2 teaspoons olive oil
Wash your kale and dry it well. Then, with a knife, remove the rib from each stalk, leaving long strips of kale leaves. Stack the leaves in small batches, roll them tightly the long way, and cut the roll crosswise into thin ribbons. Add the kale ribbons to a large salad bowl.
In a small bowl, whisk together the vinegar, water, salt and sugar together. Add the onions and set them aside for about an hour. If you don’t have an hour, 30 minutes will still pickle them to deliciousness but they will only get better with age.
Meanwhile, bring a large pot of salted water to boil. Trim and tail green beans. Boil beans until crisp-tender, about 4 to 5 minutes for regular green beans. Plunge in an ice water bath. Drain and pat dry. (If you have no patience for the precision of ice water baths, take the green beans out a full minute early as they will continue cooking as they cool.)
Heat a small heavy skillet to medium heat and add one teaspoon olive oil. Add almonds and toss until lightly browned, 2 to 3 minutes. Season lightly with salt and pepper to taste. Transfer almonds to a plate, let cool, and cut each almond into half or thirds.
Assemble your salad: Toss green beans with kale ribbons, and half of the pickled red onions. Sprinkle two tablespoons of the red onion pickling liquid and two tablespoons of olive oil over the mixture. Season generously with salt and pepper. Taste, adjust seasonings and ingredient levels to your preferences — we found we wanted more red onion and pickling liquid.
Serve, then eat, eat, eat.