Even if you’re not gonna put kale chips on top of your kale salad and wash it down with a kale smoothie, you should still get some greens.
Say what you will about the ubiquity of kale salad on every “New American” restaurant menu—doesn’t faze us. This salad is the bomb.
This kale and radicchio salad is simple, it’s fresh, and it’s just unhealthy enough to serve as the bridge between this week’s gluttony and Monday’s bone broth cleanse.
This super-wholesome kale salad is far from basic, has a honey-oregano dressing, and will restore your body in tough times.
Host Julia Ziegler-Haynes heads upstate to Worlds End Farm to visit her friend Sarah Ryhanen of Saipua, a Red Hook, Brooklyn-based floral design studio, to prepare a Mediterranean meze platter.
Inspired by the Mediterranean meze platter, Julia prepares a lunch for the staff of Brooklyn's Saipua, with lamb kofta, spiced chickpeas, labneh, flatbread, and a ricotta cheesecake made with with sheep's milk from the farm.