This was part of our “try something new” but make it from the Gjelina cookbook New Year’s dinner this year and it entails some olive oil poached shallots that add a lot of depth to the dressing in what is an otherwise simple salad.
For a salad that works as a side for 4-6 people you’ll need: 1 bunch kale (we used Black kale), 1/2 cup plain greek-style yogurt, 3-4 shallots (peeled but whole), about 2 cups olive oil, 1/3 cup fresh mint leaves (roughly chopped), 1-1/2 Tbsp lemon juice, several sprigs of thyme, 2-3 bay leaves, 1/4 cup pine nuts or cashews (unsalted, if raw, then toast slightly in a dry skillet), salt and pepper.
Preheat the oven to 350.
Place whole shallots into a small oven-proof saucepan or high sided baking dish. Add enough olive oil to mostly cover the shallots. Add thyme sprigs and slightly crushed bay leaves and cover with foil. Place into the oven until soft – about 45 mins. Remove from oven and let stand until cooled.
Place the whole kale leaves in a large bowl and, using the infused oil from above, drizzle about 3 Tbsp oil on them, toss well with a good grinding of salt and pepper. Place evenly on a baking tray and put into the oven until just browned and wilted – maybe 10-12 mins. Pull out and set aside.
Combine yogurt and roughly chopped poached shallots, lemon juice, 1 Tbsp of the poaching oil, mint leaves and a good grinding of salt and pepper. Stir well and let sit.
In a large bowl combine the kale (roughly chopped), nuts (roughly crushed with a mallet or the back of a wooden spoon) and toss well with some of the dressing.
Serve with just about anything.