2019-11-01 Food & Wine USA

60 NOVEMBER 2019

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TUSCAN KALE SALAD WITH

GORGONZOLA CROUTONS

Cozy Italian flavors come together in this easy make-

ahead salad. Lacinato kale (also known as Tuscan kale) is

slightly more tender than other varieties, making it ideal

for raw preparations. The croutons are the real star of this

salad, combining creamy Gorgonzola and rye bread to

deliver a cheesy, irresistible crunch. —ANN TAYLOR PITTMAN

F&W COOKS

ACTIVE 30 MIN; TOTAL 1 HR 30 MIN

SERVES 8

6 small (1^1 / 2 - to 2-oz.) golden beets,

trimmed, peeled, and quartered

6 small (1^1 / 2 - to 2-oz.) hakurei turnips

or baby turnips, trimmed and

quartered

3 / 4 cup extra-virgin olive oil, divided

3 tsp. kosher salt, divided

1 tsp. ground black pepper, divided

4 oz. Gorgonzola or other creamy

blue cheese

1 / 4 cup unsalted butter, melted

14 oz. rye bread, crusts removed, torn

into 1^1 / 2 -inch pieces

1 cup white wine vinegar

1 / 2 cup water

2 Tbsp. granulated sugar

2 / 3 cup thinly sliced red onion

1 Tbsp. Dijon mustard

2 tsp. honey

2 (7-oz.) bunches Tuscan kale,

stemmed and torn into bite-size

pieces (about 10 loosely packed

cups)

1. Arrange racks in upper and lower thirds
   of oven; preheat oven to 400°F.


2. Place beets and turnips on a baking
   sheet lined with parchment paper. Drizzle
   with 2 tablespoons oil, and sprinkle with

(^3) / 4 teaspoon salt and (^1) / 2 teaspoon pepper;
toss gently to coat. Arrange in a single
layer on baking sheet.

3. Place Gorgonzola in a large bowl; mash
   with a fork until smooth. Add 6 table-
   spoons oil; stir well with fork. Stir in

melted butter. Add bread pieces; toss

gently to coat. Arrange bread in a single

layer on a baking sheet lined with parch-

ment paper.

4. Place bread on upper oven rack and
   beet mixture on lower oven rack. Bake in
   preheated oven 15 minutes. Stir vegeta-
   bles and bread, and return both to oven
   on same racks. Bake until bread is crisp
   and browned, 8 to 10 minutes. Remove
   bread from oven, and set aside. Continue
   to roast vegetables until tender when
   pierced with a knife, about 10 minutes.
   Cool to room temperature, about 30
   minutes.


5. Meanwhile, stir together vinegar,^1 / 2 cup
   water, sugar, and 1^1 / 2 teaspoons salt in a
   small saucepan; bring to a boil. Add onion;
   boil 1 minute. Remove from heat, and let
   cool to room temperature, about 30 min-
   utes. Drain onions, reserving 3 table-
   spoons pickling liquid.


6. Whisk together reserved pickling liquid,
   mustard, honey, remaining^3 / 4 teaspoon
   salt, and remaining^1 / 2 teaspoon pepper in
   a large bowl. Gradually add remaining^1 / 4
   cup oil, whisking constantly, until emulsi-
   fied. Add kale, beets, and turnips; toss
   gently to combine. Transfer to a large,
   shallow bowl. Top with pickled onions and
   croutons.
   MAKE AHEAD Onions can be pickled up to
   3 days in advance.