April 9, 2023
With cheesy egg and potato casseroles typical of Easter brunch potlucks, I enjoy some greens to balance out the meal. Golden beets and sweet potatoes provide a pretty pop of color as well!
This feeds about 16-20 people, so reduce recipe as needed.
Dressing
1 large grapefruit
4 garlic cloves, finely diced
1/2 tsp red pepper flakes (or more if you want)
1/2 tsp Kosher salt
1/2 cup Good EVOO
Whisk all the ingredients except for olive oil. Slowly drizzle in the olive oil, while continuing to whisk. Place this in a mason jar to let the flavors meld, while making the salad. Shake occasionally to make sure it stays emulsified.
Salad
2 sweet potatoes
2 golden beets
4 sprigs rosemary
4 sprigs thyme
4 sage leaves
2 large bunches flat (Lacinato) kale
1 1/2 cups combination of freshly shredded Pecorino & Parmesan
Wash and scrub the sweet potatoes and beets. I take about half the skin off, with a veggie peeler, but so many of the nutrients are n the skin, so I leave some on as well. Cut the veggies into 1cm small cubes. Place a sheet of parchment on each of two sheet pans. Put sweet potato pieces on one, and the beets on the other. Drizzle both piles with olive oil, sprinkle salt over the top, and toss. Spread them out on the trays, and then divide the herbs up and tuck into each tray of veggies. Roast for about 45mn on 350 F. Let cool and discard the herbs.
Chop up the kale in small 1/2" pieces, after cutting leaves off of each side of the stems (discard the stems...or better yet, feed them to your dog...Kale stems are my dog's favorite treat!) Toss the kale in the dressing about 20-30mn before serving, and massgae well with clean hands. Add the cooled veggies and grated cheese just before serving, reserving just a bit of each for garnish. Toss wel, garnish and serve !
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