The perfect date night spot just shared the recipe for its popular kale salad. Erin Willis, owner and chef, named RM 12:20 Bistro after a Bible passage from the book of Romans: “If your enemy is hungry, feed him; if he is thirsty, give him something to drink.” The restaurant opened in 2018 and has quickly become a place where customers can have a romantic date, family night or even break bread with an enemy.
Kale Salad dressing
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1/2 tablespoon minced shallot
1/2 small garlic clove, finely grated
A pinch of kosher salt
Freshly ground black pepper
1 large bunch of Tuscan kale, center stem discarded, leaves thinly sliced.
Optional: 6 ounces Oriental kale, center stem discarded, leaves thinly sliced. Can use chard or any kind of kale to give it color.
Kale Salad toppings
3 eggs, hardboiled and grated
1/4 cup extra-virgin olive oil, divided
2 1/2 tablespoons almonds with skins, coarsely chopped
1/2 cup finely grated Parmesan cheese
Combine lemon juice, Dijon mustard, shallot, garlic, a pinch of salt and pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix thinly sliced kale in a large bowl.
Cover dressing and kale mixture separately and chill.
Measure 1/4 cup oil into a cup. Spoon 1/2 tablespoon oil from cup into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel-lined plate. Sprinkle almonds lightly with salt.
Cover almonds and let stand at room temperature.
Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper.
Add dressing, eggs and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.
Dressing, kale mixture and toasted almonds can be prepared 8 hours ahead.