A Superfood Sandwich To Carry You Through The Week

Photo: Courtesy of James Ransom/Food52.
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This is basically one of my favorite salads made into a sandwich — nothing more fancy than that. The idea to put a kale salad into a sandwich came from Canto 6, my favorite bakery in my old neighborhood in Boston.
I loved that it can be made mostly from pantry ingredients and that it can be put together quickly for a weeknight dinner or lunch. The contrasting flavors and textures balance each other beautifully — the lemony and garlicky aioli, the creamy avocado, the earthy and robust kale, and the chewy bread. This sandwich, especially the kale salad filling, received high marks from all of my tasters. In fact, the salad, with a drizzle of the lemon aioli, is delicious enough to serve on its own without the bread. When I made the salad solo, my family practically licked the bowl clean.
Avocado and Marinated Kale Salad Sandwich
Makes 3 to 4 sandwiches
Ingredients
For the Sandwich
1 bunch of lacinato kale, stemmed and shredded or very finely chopped
1 small shallot, peeled and sliced very thinly (about 1 tablespoon)
1 1/2 tbsp fresh lemon juice
3 smallish radishes, thinly sliced
1/4 cup good, aged Parmesan or Grana Padano, crumbled or shredded
3 tbsp olive oil
Salt and pepper to taste
2 ripe avocados
Lemon-basil aioli (see next page)
3 or 4 ciabatta-ish rolls, sliced in half and toasted
For the Lemon-Basil Aioli
2 tbsp fresh lemon juice
1 tsp lemon zest
1 large egg yolk
1 small garlic clove, chopped to a paste
1/2 cup (approximately) neutral-flavored oil
3 to 4 large basil leaves, finely chopped
Salt and pepper, to taste
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Instructions
For the Sandwich
1. Toss the shredded kale with 1 tablespoon of the lemon juice and a pinch of salt. Squeeze everything together with your hands several times to start to gently soften the kale's toughness. Set aside.
2. Meanwhile, toss the sliced shallot with the remaining lemon juice, and set aside. Let both the kale and the shallot marinate for at least 30 minutes. Then, toss them together along with the sliced radishes, cheese, olive oil, and salt and pepper to taste.
3. For each sandwich, spread a toasted roll generously with lemon-basil aioli on one half. Smash half of an avocado on the other half and sprinkle with a pinch of salt. Pile on some kale salad, close the sandwich and eat. Simple!
Photo: Courtesy of James Ransom/Food52.
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For the Lemon-Basil Aioli
1. Whisk together the lemon juice, zest, egg yolk, and garlic. Whisk in the oil very slowly; start with one drop at a time and work up to a thin, steady stream as the mixture starts to thicken and emulsify. You can also whip everything together in a blender or food processor, but aioli made by hand has a better texture (and makes you feel more like a superstar).
When enough oil has been incorporated to reach your desired thickness, you can stop adding it and fold in the basil and salt and pepper to taste. Refrigerate for at least an hour before using to allow the flavors to settle and develop. (You can also just stir the lemon juice, zest, garlic, and basil into about 2/3 cup of store-bought mayo, and it'll still be really good). Next: Maple Sweet Potato Cakes with Curried Greek Yogurt
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