NewburyportNews.com, Newburyport, MA

PortWatch

February 20, 2013

Warm up with a salad

(Continued)

1 (15-ounce) can black beans, drained and rinsed

Sea salt and pepper

2 eggs (or 4 if making first-course salads)

1 (15-ounce) can beets in water, drained, rinsed and diced

About 2 ounces blue cheese, crumbled

Balsamic vinegar

Put olive oil in a large skillet, add the garlic, and turn the heat to medium. Cook until you can smell the garlic, 3-5 minutes.

Toss kale into skillet and let it cook till it just begins to wilt — just a few minutes.

Warm beans in a small saucepan over low heat.

Fill a deep skillet or saucepan with about 4 inches of water, along with a big pinch of salt, and turn the heat on high.

When the water boils, turn it down to a simmer. Crack each egg into a small glass bowl individually and gently slide the egg from the bowl into the barely bubbling water. Set a timer for 2 minutes.

With a slotted spoon, remove the egg and place it on a paper towel to absorb the moisture while you assemble the salad.

Divide the still-warm kale onto the plates, top with a spoonful (or two) of the black beans and the same amount of beets.

Carefully place a poached egg on top of each salad. Sprinkle with blue cheese, add dashes of sea salt and pepper, and lightly drizzle with balsamic vinegar.

PURPLE POTATOES WITH ROMAINE, BACON AND CHIPOTLE BUTTERMILK DRESSING

Makes 2 dinner-size or 4 first-course salads

2 pounds purple potatoes, chopped into 1-inch chunks

2 tablespoons olive oil

Sea salt and pepper

4 slices (or 8, if serving 4) thick-cut bacon

1 head romaine, cut into 1-inch slices

4 green onions, chopped

Chipotle buttermilk dressing, recipe follows

Preheat oven to 400 degrees, and line a cookie sheet with foil. Place potatoes on the cookie sheet and toss with the olive oil and a big pinch of sea salt and pepper.

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