Oregon girl uses kale to win trip to White House

The cooking contest was for kids between 8 and 12

Hannah Conte, winner of the Healthy Lunchtime Challenge.

PORTLAND, Ore. (KOIN) — A 12-year-old aspiring chef from Portland used her cooking skills to win a trip to the White House.

Hannah Conte is the Oregon winner of the Healthy Lunchtime Challenge, a nationwide recipe challenge for kids. Winners will get to attend a special lunch at the White House hosted by First Lady Michelle Obama. They will also get to visit the White House Kitchen Garden.

Hannah’s winning recipe is called “All Kale Caesar!”

“This recipe is for hungry kids who like salad and want to make it a meal,” says Hannah in a statement. “In this recipe, I’ve added protein (salmon) and a heartier base (kale) to turn one of my favorite dishes into a satisfying meal. Every year my grandma serves Caesar salad as a starter on Christmas Eve. I request Caesar salads for my special meals and as I’ve grown, I make the salad myself. I was inspired to create All Kale Caesar so that my favorite salad wasn’t just a side dish — it’s a satisfying meal.”
Hannah’s trip to Washington DC is in July. In the meantime, you can make your own All Kale Caesar salad at home. Hannah’s recipe is below.

All Kale Caesar! by Hannah Conte

All Kale Caesar salad, by Hannah Conte
All Kale Caesar salad, by Hannah Conte
INGREDIENTS
4 slices whole wheat bread, cut into 1/2 inch cubes
1/4 c. olive oil, plus 3 tbs.
1/2 tsp. salt, truffle flavor or regular
Freshly ground black pepper
8 oz. salmon fillets
1 head kale
1 egg
1 tbs. Worcestershire sauce
Juice of 1/2 fresh lemon
2 tbs. grated Parmesan cheese
1/4 c. chopped black olives
1. Preheat the oven to 275 degrees Fahrenheit. In a large bowl, combine bread cubes with 2 tbs. olive oil, salt and pepper. Bake for 15 minutes or until golden and dry.
2. Meanwhile, season the salmon with salt and pepper. In a nonstick skillet, warm 1 tbs. of olive oil over medium heat, add the salmon skin-side down and cook for 5 minutes, turn over and cook 2 minutes more, or until salmon is firm. Remove skin.
3. In a large salad bowl, add the kale. Place the whole uncracked egg into a cup with hot water and let sit for 5 minutes. In a small bowl, whisk together remaining 1/4 c. olive oil, Worcestershire sauce, lemon juice, salt and pepper. Crack the egg into the dressing and whisk until combined. Add the dressing to the kale and massage in so that the kale is well coated. Flake the salmon and add to the kale along with Parmesan, olives and croutons. Toss well to combine.
Makes 4 servings

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