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Eat This

Two Especially Enticing Salads to Liven Up Your Post-Holiday Meals

Eat This 01/15/2019

 

There’s never a bad time of year to eat more salads, but Q1 is an especially great moment to stock up on immunity-boosting, energy-delivering veggies. If you’re looking for some healthy, simple recipe inspo for your post-holiday meal prep, designer Eree Kim of Hopp Studios has got you—and her two ideas come together in minutes without any mega shopping hauls.

 

Pomegranate Goat Cheese Salad

 

INGREDIENTS:

 

Salad

  • 4 handfuls of your favorite mixed greens
  • ½ cup pomegranate seeds
  • 4 tablespoons goat cheese

 

Dressing

  • 2 tablespoons aged balsamic vinegar
  • ¼ cup olive oil
  • Salt and black pepper to taste

 

PREPARATION:

Before you begin, a quick note on balsamics: When I visited Tuscany five years ago, I had the privilege of staying at a winery that produced their own balsamic vinegar, aged so much that it had the consistency of thick syrup and had a sweet, tart flavor. I can't buy theirs now, but I found a great alternative at O Live in Brooklyn. It makes all the difference here.

To make the salad, combine the mixed greens and pomegranate seeds to a large bowl. Drizzle with balsamic and olive oil, and then crumble the goat cheese into the bowl. Add salt and pepper to taste, toss salad, and serve.

 

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Food-Processor Kale Caesar

 

INGREDIENTS:

 

Salad

  • 4 handfuls of chopped kale or 2 bunches of stem-on
  • 2 tablespoons grated parmigiano-reggiano cheese
  • 1 slice of sourdough bread

 

Dressing

  • 2 lemons
  • 1 garlic clove
  • 2 tablespoons dijon mustard
  • 1 tablespoon grated parmigiano-reggiano cheese
  • 4 anchovies
  • ½ cup olive oil
  • Salt to taste

 

PREPARATION:

Toast the sourdough bread in the oven at 400 degrees until it’s crunchy and no longer chewy at all. Cool for a few minutes, and then break up into large pieces and pulse in a food processor to large crumbs (if you want to make a few salads, you can make a larger batch and store the extra in a sealed container at room temp for up to a week). Carefully wipe the food-processor bowl clean and add the kale, ripping out any hard, woody stems. Pulse until the kale is in small, oat-sized pieces. Scoop the pulsed kale into a large bowl.

 

For the dressing, combine the lemon juice, garlic clove, mustard, 1 tablespoon of parmigiano-reggiano, and anchovies in the food processor and blend. With the motor on low, drizzle the olive oil into the mixture. Add salt to taste. Drizzle over the kale, add the breadcrumbs and remaining parm, and toss.

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