This summer I visited Northern Spy Food Co. in New York for an article about the best brunch places in NYC. The restaurant (named after New York apple variety Northern Spy) opened two years ago in the trendy East Village. According to owner Chris, Northern Spy is a place where people want to keep coming back and I can only agree.
The atmosphere is relaxed and cool and the farm-to-table menu highly original (I wanted to try everything!). The restaurant also has a stand at the High Line park (a must-visit when they open again in Spring), one of my favorite places in NYC.
Probably the most popular items on the menu is Northern Spy’s famous Kale Salad. They usually serve a version with squash, but last summer the salad contained sweet roasted carrots. Kale Salad sounded somewhat strange to me, and so did the combination with cheddar and almonds. But after reading many raving reviews, I knew I needed to try this dish. And I’m glad to report I absolutely loved it.
Although unusual, there’s something genius about the combination of slightly bitter kale, sweet roasted squash or carrots, crunchy almonds and sharp cheese. It’s delicious in all its unusual simplicity. Great thing is that it’s also very good for you and can be made in no time.
Northern Spy advises to use a good aged cheddar (they use Cabot clothbound) or substitute Parmesan instead, so I followed their advice when I recreated this salad back at home. I couldn’t find good cheddar and really thought the Parmesan cheese was a proper alternative to the salad I had in New York.
You can serve the salad the way it is, or add a fried egg on top to turn it into a meal. Sounds odd, works unexpectedly well!
Ingredients
- 1/2 cup (+/- 100 gr.) cubed suash (kabocha or butternut) or chopped carrot
- Olive oil (extra-virgin, use a good quality)
- Salt and pepper, to taste (I like the crunch of course sea salt)
- 1 bunch kale, ribs removed and finely sliced
- 1/4 cup (4 tablespoons) almonds, cut in half
- 1/4 cup (4 tablespoons) crumbled cheddar (Cabot clothbound or other aged cheddar. Use Parmesan otherwise)
- Fresh lemon juice
- Pecorino or other hard cheese, for shaving (optional)
- Optional: fried egg
Instructions
- Heat oven to 425F (210C). Toss squash cubes (or carrot) in just enough olive oil to coat, and season with salt and pepper. Spread on a baking sheet and roast in the oven until tender and caramelized, about 40 minutes, tossing every 10-15 minutes.
- Toast the almonds on a baking sheet in the same oven until they start to smell nutty, tossing once, about 10 minutes. Let cool.
- In a large mixing bowl, toss the kale. (Note from me: rubbing or “massaging” the kale with some olive oil first, will soften it and make this salad even better) Add almonds, cheddar and squash (or carrot). Season to taste with lemon juice and olive oil (use about 1 tablespoon lemon juice and 2 tablespoons olive oil). Season to taste with salt and pepper.
- Divide salad between two plates or shallow bowls. Garnish with shaved pecorino cheese and optional fried egg, and serve.
Notes
From Nothern Spy Food Co.
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Perfect! I was looking for a new way to use kale, so I’m trying this salad this week. Looks delicious!
This makes me miss New York! & I love the fried egg, my favorite thing to add to a salad.
I totally understand! And I agree: it’s a great addition to most salads.
Mmm! I’m going to make this with the kale we got from the greenhouse today! Looks delish.
Thanks, good luck!