“Winter Salad,” 11” x 15”, polymer plate, 2012

Bromberg, Selma

Winter Salad

Serves 8
1 small bunch of Lacinato kale
1 fennel bulb
½ red onion
½ cup raisins
For the cold version of the salad, you will also need:
1 tablespoon olive oil
1 teaspoon lemon juice
Salt and pepper to taste
Rinse Lacinato kale, remove center ribs, and tear into approximately
two inch square pieces. Cut stalks off of the fennel (can be reserved
for another use). Coarsely chop the fennel bulb. Chop the red onion.
For the warm version of the salad, prepare a pan of water and
steamer insert. When the water is boiling, add vegetables and
raisins. Cover and steam until the kale is wilted (about two to three
minutes). Remove from steamer and serve immediately.
For the cold version of the salad, combine all ingredients in a large
serving bowl. Add olive oil, lemon juice, salt and pepper, and toss.
Serve immediately.