When I find a good recipe, I bookmark, clip and file. So it was that I still had a New York Times recipe from October 2007 for a most unusual salad: raw lacinato kale with pecorino cheese and a spicy lemon vinaigrette. I wanted to try it, but none of the lacinato I saw in either the farmers market or Whole Foods seemed up to the challenge.
And then came the lacinato in this week’s distribution for Upper Meadows Farm’s CSA. Paired with the classic Times recipe for no-knead bread and a glass of red wine, it made for a lovely dinner.