I ate the best kale salad I've ever eaten in my life on Friday.
The restaurant I got it from is located right downstairs from my gym, where I stopped in with a friend after we took a very intense yoga class. Later, during a delightful drizzly afternoon in Laurel Canyon, we pondered the recipe, among other things.
I had thought that the kale was blanched, perhaps -- the texture was so interesting, cooked but not soft. Today I found the recipe and for a moment, rejoiced. Until I started really reading it. This was going to require math. And a lot of it.
The All Hail Kale Salad apparently calls for 6 bunches of kale to serve 8. Now, I'm fairly certain I could tuck away 2 servings a day for a couple days, so maybe I could halve the recipe. But then that means changing the rest of the recipe. How does one measure 1/2 an ounce of ginger, I ask you? And how many cups is in 1 1/4 quarts of Ginger Papaya Dressing? And how many cobs of corn does one roast to acquire 1 cup of roasted niblets? And am I going to be swimming in corn salsa if I make it as directed?
Recipe math is always tricky, too, because even if you get all the numbers right, the chemical reactions may be totally off. For example, I suspect that the enzymes in the papaya are what makes the kale have such a unique type of bite in this salad -- soft but maintaining the rough integrity of the leafy green. So if I halve the papaya in the dressing, will the kale soften as much? Questions, questions, questions. The questions are actually the way I talk myself out of running out to try and make this right this second. I'm sure I could spend the time to figure it all out on the internet. Or just suck it up and swim through kale for a week.
Or maybe one day, I'll feed an army of friends and loved ones this dish at a potluck. Until then, you taunt me, All Hail Kale salad.