chopped! kale + broccoli + red onion

October 4, 2013 • Nancy Wolfson-Moche

Yesterday’s chopped kale salad + chopped broccoli + chopped red onion = a sweeter version with a little more depth.

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serves 4-6

 INgredients

1 head kale

1 head broccoli

½ red onion

½ cup pine nuts

1 lemon

4 Tablespoons EVOO (Extra Virgin Olive Oil)

1 teaspoon sea salt

fresh ground pepper to taste

Process

Chop the kale as per yesterday’s directions. Place in medium to large ceramic bowl.

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Wash the broccoli well. Slice the broccoli stalk into thin discs, then chop each disc into about 9 pieces.

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Chop the florets into tiny pieces. Cover the chopped kale with the chopped broccoli.

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Chop the red onion into similarly sized pieces. Place on top of the kale and broccoli.

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Add the dry roasted pine nuts (as per yesterday’s recipe), the sea salt and pepper.

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Use your hands to mix the salad well. Squeeze the lemon over the salad; add the olive oil and mix well.

©Nancy Wolfson-Moche 2013

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Icing on the Cake: Testimonials

I loved Ms. Nancy’s cooking class so much.! I have been in this cooking class for two years and I would love to sign up for another one. I tried a lot of new foods like winter squash, cardamom, Brussels sprouts and kale. My favorite salad was the kiwi, carrot, radish salad.
Not only did we cook and eat, we also did labs about food. We used rulers to measure the size of plants. We also explored stone fruits and their ripe season. Now in my house we have window boxes and I am growing cherry tomatoes and basil.
I learned that we can use a lot of different tools to cook, not just our hands and senses. We used safety knives, potato peelers and a carrot sharpener (I wonder if you could sharpen a pencil with it?) !!!
Because of this class I can help papi make dinner and I will try any new food at least once to see if I like it. Thank you, Ms. Nancy for making cooking fun and interesting and helping me be excited about food.

- Love, K (a 7-year-old boy).