Popular Washington Post recipes include White House Kale Salad, Dark Chocolate Drizzled Popcorn, and Walnut-Crusted Salmon. The Obamas have served the kale salad at Thanksgiving, but it does not have to be restricted for holidays alone.
The kale salad recipe contains ingredients for both the salad and the dressing. For the dressing, combine one minced medium shallot, the juice of two medium lemons and 1/4 cup red wine vinegar. Whisk in 1 cup olive oil, and add salt and pepper to taste.
Wash and spin dry two bunches of young kale, cut into thin slices and put in a large bowl. Ten minutes before serving, toss the kale with the dressing to coat. Thinly slice one bulb fennel, four radishes, two stemmed and seeded jalapeño peppers and one scallion, and add to the greens. Toss in 4 ounces each of shaved Parmigiano- Regains cheese and spiced Marcona almonds.
Dark chocolate drizzled popcorn uses 1/2 cup mushroom popcorn kernels popped in 3 tablespoons plus 1 1/2 teaspoons virgin coconut oil. Melt 1/2 cup good-quality dark chocolate and stir until smooth. Drizzle the chocolate over the popcorn. Lightly sprinkle with fine sea salt, and allow chocolate to set before serving.
To make walnut-crusted salmon, preheat the oven to 375 degrees, and spray a large baking dish with cooking spray. Whisk together 1 tablespoon each of honey and Dijon mustard with 1/8 teaspoon sea salt and 1/4 teaspoon freshly ground pepper. Brush four center-cut salmon fillets with this mixture on the tops and sides. Spread finely chopped walnuts on a plate, and press the tops of the fillets onto the walnuts. Bake with the skin side down for 10 to 12 minutes.