Grille 401’s kale salad charms
Q. I'm sure other people have asked for this recipe because it is so off-the-charts delicious. If you printed it, I missed it. So, I'm asking again. I was privileged to have eaten the kale salad at Grille 401 recently and I literally cannot get it out of my mind. I must have the recipe. Thank you so much. — Andréa Steinberg, Hollywood
A. Getting Executive Chef Troy Beasley of Grille 401 (401 E. Las Olas Blvd., Fort Lauderdale, 954-767-0222, grille401.com) to slow down long enough to talk about his Kale salad recipe was challenging. As of late, Beasley is going in multiple directions at warp speed in preparation of the launch of the Pompano Beach House, (10 N. Pompano Beach Blvd., Pompano Beach, 954-430-2333, beachhousepompano.com) where he will be taking the culinary lead.
The Kale salad has been on Grille 401’s menu since the restaurant opened five years ago. Beasley notes, “It’s a healthy choice, but it is also tasty with clean flavors making it one of our most popular salads and side dish options. We’ll be serving it at Pompano Beach House also.”
Pompano Beach House is the latest concept from Brimstone Restaurant Group, which owns and operates Grille 401, Brimstone in Pembroke Pines and Piñon Grill in Boca Raton. Located at the Pompano Beach Pier, the 12,000-square-foot, twostory eatery with rooftop patio, ocean views and lounge will offer a relaxed, casual beach vibe with a lunch menu of flatbreads, burgers and sandwiches and a
Claire’s Tip of the Week: Chiffonade, pronounced “shif-oh-nod," is a French term that refers to a knife cut that creates long, thin strips, as used in today’s Kale salad recipe. Typically, this slicing technique is used on larger leafy herbs and greens such as basil, mint, spinach, cabbage, collards or other greens. To make a chiffonade, stack leaves of equal size and roll them tightly into a cigar shape. Thinly slice the leaves perpendicular to the roll creating delicate, green ribbons. Use the chiffonade to flavor soups, pastas or salads or as garnishes. Cut chiffonade of herbs as close to preparation time as possible as the edges tend to brown quickly. slightly elevated evening experience highlighting steaks, seafood, sushi, and a raw bar. As of this writing, Beasley anticipates a late March opening.
Q. Help! I love tuna salad sandwiches, but only when I order out at a restaurant or deli. When I make tuna salad myself it just doesn't taste as good. I tried a few recipes I found on the internet, but still not as good as a deli. I'm sure you have a favorite tuna salad recipe up your sleeve. Would you be willing to share it? Thank you. — Arthur Lang, Boca Raton
A. If you enjoy a good tuna salad sandwich you know this is a very personal recipe request. Individual preference is likely Mom’s recipe we grew up eating and we are convinced it is the end-all-be-all tuna recipe. Or perhaps it’s your go-to batch from a favorite deli or diner.
Variations run the gamut from the most basic tuna and mayonnaise combo to the more elaborate versions with veggies and herbs. What makes a great tuna salad is as much texture as it is taste. And that starts with the tuna itself. My pantry usually stocks a can of water-packed albacore and occasionally a jar of my preferred Italian tuna fillets. I opt to flake the tuna with a fork while some prepping large quantities give it a whirl in a food processor for an ultra-smooth texture.
The next defining ingredient is the binder — do you fall in the Hellman’s real mayo camp or stand with Miracle Whip salad dressing? From this point on it all comes down to personal taste buds.
I grew up on a Southern style recipe that includes hard-boiled egg. Eggs provide a creaminess to the salad and stretches the can’s yield and protein count, which was likely my mother’s motive when prepping for her brood of 12. A crunchy stalk of celery, a spoonful of sweet pickle relish and a chopped scallion rounds out her recipe. It’s a basic recipe void of any fancy fixins like lemon juice, fresh dill or water chestnuts but it’s my comfort zone.
If it doesn’t hit home for you, Art, try adding some of these familiar and a few not so common ingredients such as red onion, shallots, garlic, shredded carrot or cabbage, chopped fennel or cucumber, chives, parsley, curry powder, Dijon mustard, grated Parmesan, diced apples or dried fruit to discover your perfect combination. For a mayo-free salad use plain yogurt or olive oil.