Saturday, March 1, 2014
Kale, Date & Almond Salad
The other night I ate at Rustic Canyon for the first time. I'm a big fan of Huckleberry, which is owned by the same folks. My expectations were high and overall the meal was quite lovely. The place was packed and the ambience was lively. The cocktail I had was perfect and the beer and wine selections looked great. Everything we ate tasted good, but there were two dishes that stood out more than the others.
Service was outstanding for the first half of the meal. For the second half of the meal, our waitress seemed to forget about us entirely. We were more or less ignored once our first round of drinks had been replenished; this made ordering dessert a little difficult. Service isn't something that matters to everyone, but it does matter to me. I'm particularly sensitive to service when the price tag of the meal is high. Regardless of what I'm paying, if a place has pretty good food and excellent service I'll almost definitely return to that establishment. If a place has great food and terrible service I'm unlikely to go back. Maybe it was an off-night because they were so busy (there happened to be celebrities there that night), or maybe that's just how it is. Rustic Canyon was yummy, but I'm not sure I'll go out of my way to return.
Back to the food... the gnocchi with oxtail, strawberry sofrito, pine nut, and fennel pollen was the stand-out dish, and the kale salad was a close second. I really like kale, but it's not something I tend to order at restaurants. On the menu the salad was described as having 'honey' dates, walnut, Parmesan and lemon. It sounded good and different, and it tasted even better than I imagined. The kale was bright and slightly bitter, the dates were velvety and sweet, the lemon vinaigrette was creamy and vibrant.
I came home wanting to eat it again. Here is a take on the great salad I had that night.
Kale, Date & Almond Salad with Meyer Lemon Vinaigrette
4 cups kale (lacinato/tuscan kale would be best, but I used the regular variety), thinly sliced into ribbons
1/4 cup almonds, toasted and chopped (hazelnuts, pecans, or walnuts would also be good)
5 dates, pitted and halved
salt and pepper
juice of one lemon, Meyer if in season
drop of honey
3 tablespoons olive oil, or more depending on taste
crumbled goat cheese (optional)
shaved parmesan (optional)
Add the kale, toasted nuts, and pitted dates to a bowl. Lightly season the salad with salt and pepper.
In a small bowl or jar, add freshly squeezed lemon juice, a drop of honey, and a little more salt and pepper. Whisk the olive oil into the lemon juice mixture until creamy and emulsified. Taste your dressing and adjust accordingly.
Toss the salad with the dressing until the leaves are well coated. Let the salad sit for at least 15 minutes before serving so that the kale properly absorbs the dressing and softens.
Top with crumbled goat cheese, or shaved parmesan if you're in the mood for that.
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