This sandwich was really, really good.
It wasn’t obvious that it was going to be, at the point when I realized the kale gets marinated in nothing but a couple tablespoons of lemon juice and salt. But even that alone was surprisingly tasty.
It helps to start with fresh baked bread. This was Jim Lahey’s No-Knead Bread, the fast version where you add a quarter teaspoon of red wine vinegar, the water’s really warm and it rises only four hours.
It would have been even better if it had a few hours to cool, but still delicious.
For the sandwich, Jim picked out the Avocado and Marinated Kale Salad Sandwich from Food53. I even made the lemon-basil aioli, whisked by hand. Never done that before. So yes, I did feel like a superstar.
The marinated kale salad is really simple, and really good on its own.
And even better on fresh bread …
smeared with avocado and aioli, and assembled into a sandwich.
Cooking Every Day 