Sooooo… the government shut down. Yeah, that happened.
Luckily for me, my department is still functioning on something called prior year funding, so I’m not furloughed… yet. As you can imagine, all of my furloughed friends are obviously invited over for dinners.
As it is, spent my lunch break on Capitol Hill, dropping a Greek salad off for Shaeda. Sucks to be a Hill staffer right now.
It’s pretty much your typical, fickle fall in DC right now — we’re bouncing between chilly mornings and warm afternoons. I’m itching for the days when you know you’ll actually need your boots to keep you warm. I’ve been polishing my beloved Frye Taylors, ready to seize the day by all fifty five degrees, my perfect temperature.
You’d never know I was born and raised in California.
Anyway, wherever you are, I hope you’re getting to experience even the slightest change in seasons, because we’re almost at my favorite point in the year. Go apple picking. Snuggle up in a sleeping bag under a meteor shower. Break out the Dutch oven and start braising.
It’s gonna be a chilly fall.
In the meantime, this salad from Sprouted Kitchen is the perfect transition lunch. And, it packs really well in jars. So if you happen to be lucky enough to not be furloughed, go ahead and pack one of these for your government friends. They might be in it for the long haul.
Kale Chopped Salad, adapted from Sprouted Kitchen
1 small shallot, chopped
Juice of 1 small lemon
1/4 cup grated parmesan cheese
1/3 cup extra-virgin olive oil
Salt and pepper to taste
Pinch of salt
1 bunch kale (Sara Forte uses Tuscan, but I just grabbed the normal variety at the grocery store)
1 apple — I used a Fiji apple
1 cup chickpeas
1/2 cup toasted pecans
1/3 cup dried cherries
Combine the shallot, lemon juice, parmesan cheese, and oil in a food processor. Grind until smooth, then season with salt and pepper to taste. Set aside.
Use a paring knife to cut away the stems from the kale, and finely chop the leaves with a larger chef’s knife. Set aside in a bowl. Core and dice the apple, and then toss with the chickpeas, pecans, and cherries. Go ahead and toss with half of the dressing, adding more if you desire.
If you plan on jarring the salad for lunch, don’t toss it — just layer the dressing at the bottom and keep the kale at the top. The other details don’t mean too much.