A green salad is a welcome counterpoint to the many heavy meats, starchy sides and rich desserts that crowd holiday tables. We like kale, which is both flavorful and seasonal, a prime candidate for a winter salad. But when eaten raw, the hardy leaves can be unpleasantly tough. We started with lacinato kale, also known as dinosaur or Tuscan kale. Its long blue-green leaves are sweeter and tenderer than curly kale. Slicing the greens thinly was the first step in making them more salad-friendly. Then, to soften them further, we borrowed a Japanese technique used on raw cabbage — massaging the leaves. An acidic shallot-sherry vinaigrette also helped to soften and brighten the kale (look for a sherry vinegar aged at least 3 years). Intensely flavorful paprika breadcrumbs, inspired by the Catalan sauce picada, tied everything together.
This month’s prize package includes a collection of Christopher Kimball for Kuhn Rikon cookware, including the Christopher Kimball for Kuhn Rikon Collection Wok Skillet, Tongs, Traverse Whisk, Softedge Quick Turn Spatula, Serrated Pocket Peeler, Spider Skimmer, All-Purpose Kitchen Grater, Ratchet Grinder, Storage Jars, Everything Ladle, Pop-Up Steamer Basket, and Duromatic Pressure Cooker.