fruity shredded kale salad, for a crowd / December 17, 2015 by Lindsey | Dolly and Oatmeal

fruity shredded kale salad, for a crowd | dolly and oatmeal

i may have come to the massaged kale game a few years too late, but can a girl get points for showing up eventually?? i was initially put off my massaged kale salads because of a bad experience i had with one a few years ago. perhaps that restaurant was having a bad day, or maybe my senses weren't up to par, but the kale was super tough and hard to swallow. i specifically remember guzzling my water to get the curly itchy kale down my pipes. since then i've been completely turned off. however, a few months ago i was developing a recipe for a client who wanted to pair their granola clusters with something savory. i knew i needed a substantial and hearty green, something that could cut through the sweetness. and that's when i overcame my irrational fear of massaged kale!

along the way i've not only come to tolerate a kale salad, but absolutely love and crave it on most days! i've found that a sufficient amount of massaging action, and a good period of rest really lets the kale chill out, relax a bit, and become more tender. i also learned that a really tasty and substantial dressing goes a long way. i tend to go with a creamy base, either tahini or dairy-free yogurt, just to give it another texture. while most days i add some form of grain or protein to the salad, today i wanted to add some of cold weather's most sweet and colorful fruit. the idea was to add an even ratio of kale to fruit to make somewhat of a savory fruit salad ;) with the holidays and all the festivities around the new year, i thought a mountainous bowl of this salad was appropriate for some celebratin'! i love making this the day before i serve it - the fruit absorbs a good amount of the dressing beautifully, while the kale becomes suuuper soft and almost delicate. it most certainly has become a new favorite around here! what are some of your go-to holiday dishes to serve to a crowd?

happy holiday season! xo

*and if you didn't see my last post, my cookbook (over in the right top corner ---->) is available for pre-order!

Fruity shredded kale salad | dolly and oatmeal

fruity shredded kale salad (gf + v)

| serves 6 to 8 as a side |

creamy shallot dressing

2 shallots, roughly chopped
1/4 cup white wine vinegar
3/4 teaspoon fine sea salt
1/2 cup extra virgin olive oil
2 tablespoons dairy-free cultured yogurt (i use this one)
2 teaspoons dijon mustard
1 1/2 teaspoons maple syrup
freshly ground pepper, to taste

salad

2 bunches kale, shredded
salt and fresh pepper
2 to 3 clementines or satsumas, peeled, segmented, and sliced in half
1 large asian pear
1/2 cup pomegranate seeds
1/3 cup chopped walnuts

method

to make the dressing, combine the chopped shallots, vinegar, and salt in a shallow bowl for 10 minutes, until the shallots have softened a bit. then, in a food processor or blender, combine the shallot and vinegar mix with the remaining ingredients and blend until thoroughly combined. taste and adjust if necessary. transfer to a lidded container until ready to use. dressing can be made a couple days in advance.
to a large bowl, add the shredded kale; season with a couple pinches of salt, and some fresh pepper to taste. add about 2 to 3 tablespoons of dressing and use your hands to massage the kale for at least 5 minutes (until your hands are adequately green in color!); the kale should be looking darker in color and feel more tender. let the kale sit for another 10 minutes.
add the fruit and another tablespoon or 2 of the dressing and toss until incorporated. serve the salad right away or refrigerate it for up to 1 day in advance. (if refrigerating, i suggest taking the salad out at least 2 hours before serving, letting it come to room temp.)

enjoy!

more crowd-pleasing recipes:

my cookbook is available for pre-order! / December 16, 2015 by Lindsey | Dolly and Oatmeal

chickpea flour does it all by: lindsey love

if you haven't seen already, my cookbook, chickpea flour does it all, is available for pre-order! aside from this being totally surreal, it is one of the most exciting, anxiety ridden, faint-y feelings i've had in my life. it's such an incredibly scary idea to put something so personal out there in the world, and perhaps be judged by it, but this experience of creating this book was such an overwhelming honor.

chickpea flour has long been a staple in my kitchen since i went gluten-free about 5 years ago. it has graced this blog in countless recipes, and many times in combination with other flours has given structure, protein, and flavor to certain savory or sweet dishes. i am beyond excited to share over 90 recipes all highlighting chickpea flour in various ways. i use it in baked goods: layer cakes, holiday cookies, and a summer berry cobbler. it's also used in so many different savory applications as well - my favorite is a vegan and gluten-free pizza crust that my husband and i eat every friday night for pizza night! then, i am over the moon about the countless vegan sauces that use a chickpea flour roux of sorts as the creamy base! lastly, it's highlighted as a soy alternative in many dishes that use tofu - my favorite here is a chickpea banh mi!

i really took aim to highlight seasonality here as well. it's such a large part of how so many of us eat and function so that just seemed like an organic way to structure the book. in doing so, each chapter is a month of the year, starting in january and ending in december. but the recipes are loose and fluid enough to swap out produce that's available to you wherever you are, or whatever season you are in.

also, i had a really fun time shooting and styling this book in my apartment! i really wanted a lot of visuals in the book, so i shot every single dish giving each one a photograph. the chickpea flour does it all will officially be released on april 5th, 2016 (!!!) but is now available for preorder (here) :)

thank you all so much for your continued support, cheerleading, and excitement! big hugs! lindsey xo

double chocolate gingersnaps (gf + df) / December 10, 2015 by Lindsey | Dolly and Oatmeal

double chocolate gingersnaps (gf + df) | dolly and oatmeal

every holiday season my inner jewish/catholic conflict rears its ugly head. growing up observing both, i always set out to give hanukkah and christmas the attention and time they both deserve, but inevitably hanukkah gets the crap end of the stick. i felt even worse this year when i thought the first night of hanukkah started on the 14th (which, as it turns out, is the last of the 8 nights!), it wasn't until around noon this past sunday when frank mentioned something about it being the first night of hanukkah, that i was like whaaaaa!?!? i was super disappointed in myself. last year we made a delicious spread of my great-grandmother's potato latkes, Ottolenghi's kofta b'siniyah, and a festive pomegranate salad, and i was hoping to do the same this year. so, in a haste, i defrosted a large container of leftover mung beans, threw together my favorite garlicky mung bean hummus, and served it with a similar pomegranate salad to what we had last year, all while basking in the orange glow of our electric menorah - a janky hanukkah at its best.

therefore, in lieu of sharing a hanukkah-inspired recipe, i'm sharing this equally awesome winter cookie recipe ;) back when i wasn't gluten-free, my favorite chocolate chip cookies to make were from kim boyce's, good to the grain. they were made with whole wheat flour, providing a bit more heartiness than a regular chocolate chip cookie. her recipe also called for a mix of muscovado and cane sugar giving the cookies a subtle molasses flavor, which converted me forever. nowadays, whenever i endeavor to make cookies i try to instill the same heartiness and sweetness as kim's cookies. so, the idea behind this recipe is half double chocolate chip cookie (because more chocolate is always a good thing in my book), and half festive gingersnap. i wanted to keep the texture more chocolate chip cookie-like, and less gingersnap, but still keep those snappy, assertive spices that are known to linger after each bite! i see these as a winning go-between holiday cookie - perfect to sit beside any holiday cookie, but also totally okay to make all winter long :)

wishing you and yours peaceful days filled with latkes and cookies <3

double chocolate gingersnaps (gf + df)

i like the ginger to be quite assertive in my gingersnaps. but if you like the gingersnap flavor but don't like a subtle ginger-y burn, i would reduce the amount of ground ginger to 3/4 teaspoon-1 teaspoon. then again, if you don't like gingersnaps at all, take out the spices and there you have yourself a batch of double chocolate chip cookies :)

| makes 16 medium cookies, or 8 large cookies |

1/2 cup coconut oil
1/2 cup coconut sugar
1/4 cup organic cane sugar
1 large free range egg, at room temperature
1 teaspoon pure vanilla extract
1/2 cup + 2 tablespoons brown rice flour
1/2 cup + 2 tablespoons sorghum flour
1/4 cup raw cacao powder (or cocoa powder)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
pinch ground cloves
6 ounces bittersweet chocolate, coarsely chopped (or bittersweet chocolate chips)

method

in a small pot over low heat, slowly melt the coconut oil swirling it as you go. once melted remove it from the heat and let it cool completely. then pour it into a liquid measure making sure you have 1/2 cup. in a large bowl, combine the sugars. with an electric mixer on low, add the oil and beat to combine, until the mixture looks like wet sand. add the egg and vanilla and beat on low until combined, set aside.
in another large bowl, whisk together the flours, cacao powder, baking powder, baking soda, salt, and spices. using an electric mixer on low, add the dry ingredients in 3 separate applications, until everything is thoroughly incorporated. then add the chocolate and mix once on low, until chocolate is evenly distributed. cover with cling wrap and refrigerate for 30 minutes.
while mixture is chilling, preheat the oven to 350°F and line 2 cookie sheets with parchment paper. using a medium cookie scoop (about 1 1/2 tablespoons) or a large cookie scoop (about 3 tablespoons), drop the dough out onto the cookie sheets about 3-inches apart. bake for 10 to 12 minutes. remove from the oven and let the cookies cool on a rack.
the cookies will keep in an air tight container at room temperature for 3 to 4 days.

enjoy!