Sizzled Basil Scallion Chopped Salad
with marinated shallots, banana peppers, and ricotta salata
Hi! Welcome to “good mood food” from Kale Me Maybe’s Carina Wolff. If you’re somehow reading this and aren’t yet subscribed, be sure to do so below. You can expect recipes in your inbox every Tuesday, and paid subscribers receive even more every Thursday!
I had three food videos go viral on TikTok this week, and I turned to Grant yesterday and said, “I think I actually have a chance at doing this after all.” He looked at me and said, “Everyone already knew this, except for you.”
Isn’t so interesting how we can get in our own way? I’m someone who is already making a successful career out of food blogging, but the idea of getting onto another platform triggered insecurity that was almost irrational.
It has been 2 and a half months since I decided to start working on short-form video content, and I have to say, it has been the best choice. Yes, I was highly anxious in the beginning, and I still feel like I’m in my learning phase, but I’m already much calmer, seeing improvements in my work, gaining a larger audience, and enjoying the flexibility that comes with video that sometimes photo doesn’t allow! I have found that I particularly enjoy the editing process, which is interesting, but not surprising considering I love editing photos too. There’s so much you can do to alter the tone and vibe when editing it, and it feels the most creative to me. That being said, I know I can definitely explore my creativity with getting the shots as well!
On a personal note, I’ve been having quite the busy past two weeks doing something that I promise I can share soon, but it has been a rollercoaster of emotions (mostly positive, but also a lot of stress because it is a big decision)! Any guesses? By the time the next newsletter comes out, I will definitely be able to share then!
Maybe then I will have some time to actually plan my wedding lol. Sometimes I forget that I’m getting married next year because I’m not thinking about it super often. I’ve mentioned this before, but Grant and I aren’t doing a traditional, big wedding. We are having a ceremony with just our immediate family, and then we are doing casual, informal backyard-style celebrations in both of our hometowns. So thankfully, I don’t have the typical stress of a bride doing the real deal, but May is going to come up fast!!! And most importantly, gotta plan that honeymoon!!
Anyway, to wrap things up, I wanted to let everyone know that I will be taking time off for the holidays next week, and this newsletter will resume the first week of January! I hope everyone has some time off, stays healthy, and makes some delicious food.
This dressing is TANGY AF. I love it. If you like vinegary, punchy flavors, you’re going to love this one. It’s a bit of a spin on an Italian chopped, but I used kale too because it’s me, Kale Me Maybe! I also used the idea of the sizzled scallions in that dip that’s going around and paired it with basil to tie in some of that Italian flavor.
If you can’t find ricotta salata, you can use feta or Parmesan. I got mine at Whole Foods if you have one near you.
Sizzled Basil Scallion Chopped Salad
Ingredients (serves 2)
2 shallots, thinly sliced
1/2 cup vinegar
1/4 tsp dried oregano
Pinch of salt
Pinch of sugar
1 bunch kale, stems removed and roughly chopped
1 small head radicchio, chopped
1 12 oz jar mild banana peppers (without the liquid)
1 (14.5 oz) can chickpeas, drained
1/4 cup shaved ricotta salata
Sizzled Basil Scallion Dressing
1/4 cup olive oil
4 stalks scallion, thinly sliced
1/4 cup basil, thinly sliced
3 cloves garlic, finely minced
1/4 tsp paprika
1/4 tsp crushed red pepper
1. Begin by preparing the marinated shallots and salad dressing before you chop your vegetables. To prepare the marinated shallots, add the sliced shallots to a small bowl along with vinegar, oregano, salt, sugar, and pepper. Mix together, and let sit while you prepare the rest of the ingredients. To prepare the dressing, add scallions, basil, garlic, paprika, and crushed red pepper to a bowl. Heat up the oil on medium-high heat until it starts to sizzle (but not smoke), and pour it over the bowl of herbs. Mix together and let sit until you’re ready to use.
2. Add your chopped kale to a large bowl, drizzle with olive oil, add a pinch of salt, and massage the leaves with your hands until they’re soft and silky. Add the radicchio, banana peppers, chickpeas, marinated shallots, and ricotta salata to the bowl. Top with the basil scallion dressing, and toss. Season with salt and pepper, if desired.
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