Sunday Night Supper Salad

Lately, I’ve found myself drawn to recipes that I’ve deemed “vegetarian cottage fare.” These dishes involve fresh, hearty vegetables, deliciously roasted or sautéed to bring out the best flavor. In my fantasy, I imagine eating at a worn oak table next to a smoldering fire, crisp leaves falling outside the window. The vegetables, of course, have come from the garden in the front yard; the eggs have come from our favorite chicken, Henrietta. It’s a silly little country dream, but one I do hope to realize at some point in my life.

Some of my favorite New York City restaurants capture a bit of this quaintness: Northern Spy Food Co., Westville, Doma, and I’ve taken inspiration from them and from food writers like Mark Bittman and Melissa Clark when I’ve created my own recipes. Here are some recent favorites:

On my most recent visit to Northern Spy, I brunched on a fabulous kale salad tossed with cheddar, roasted squash and almonds, topped with baked eggs. Since then, I’ve longed to recreate it at home, and on Sunday night I whipped up my own version with my own tweaks. I think it came out pretty well, but you can be the judge.

One thing is for sure, though… it’s definitely not rabbit food!

SUNDAY NIGHT SUPPER SALAD

Ingredients

Serves 1

2 cups packed kale, chopped into thin ribbons
2 T lemon juice

1/8 t salt
freshly ground pepper
1 T roasted almonds, coarsely chopped
1 oz. extra sharp cheddar, chopped into small pieces or crumbled with fingers. I’m a big fan of this Kerrygold Irish Aged Cheddar:
1 cup roasted vegetables of choice
1 egg, baked or fried
grated pecorino (optional)
red pepper flakes (optional)

Toss kale, olive oil, lemon juice and salt together in a bowl until well-combined. (The leaves will begin to tenderize and will become bright green.) Add cheese, almonds, and a few cranks of pepper. Gently toss again.