Saturday, October 25, 2014

Semitic Swordfish with Kale Salad

Saturday 18 October
We defrosted a couple of swordfish steaks, patted them with David's homemade za'atar (that's the Semitic part), and then seared them to form a tasty crust.  A squeeze of lemon, and they're luscious.
We got a rambunctious armful of fresh kale from the Farmers' Market today, so without delay, we ran up Nancy Silverton's kale salad.  You do it about an hour ahead of the meal so that the tough leaves can relax, and you don't end up masticating five minutes per bite.  Remember to floss afterwards, too.

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