A plaque remaining from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem.

Above, a 1934 plaque from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem. Discarded as trash in 2006.

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Entry from November 02, 2015
Kabbouleh (kale + tabbouleh)

"Kabbouleh” (kale + tabbouleh) was popularized in the United States in 2013 and 2014. “Yummy making Kabbouleh salad for lunch tomorrow- a combo of quinoa and kale to be #GlutenFree - so yummy!” was cited on Twitter by Kathy Smart, who posted a recipe on Naturally Savvy.

“‘Kabbouleh’ at @SQIRLLA—kale salad w/ cauliflower, sumac, Aleppo, currants, & puffed rice. #vegan #vegetarian #LA” was cited on Twitter on January 24, 2014. Jessica Koslow, the chef at SQIRL in Los Angeles, California, had a “Crispy Rice Salad” on the menu that came to be called “kabbouleh.” Koslow has called her kabbouleh a “kale salad made with puffed rice and cauliflower instead of couscous,” and the dish was featured in Bon Appétit magazine in June 2014, and on the blogs Food52 and Slate in October and November 2015.


Wikipedia: Kale
Kale or boerenkool is a vegetable of the plant species Brassica oleracea. It has green or purple leaves, in which the central leaves do not form a head. It is considered to be closer to wild cabbage than most domesticated forms of vegetables.

Wikipedia: Tabbouleh
Tabbouleh (Arabic: تبولة‎ tabūlah; also tabouleh or tab(b)ouli) is an Arabian vegetarian dish (sometimes considered a salad) traditionally made of tomatoes, finely chopped parsley, mint, bulgur and onion, and seasoned with olive oil, lemon juice, and salt. Some variations add garlic or lettuce, or use couscous instead of bulgur.

SQIRL
720 Virgil Ave #4
Los Angeles CA 90029
T (323) 284 8147

Crispy Rice Salad
Scallion, mint, cilantro, cucumber, ginger w/ a fried egg 8.50 (gf/v)
The works - Fried egg & house sausage 11 (gf)
The Crispy Vegan w/ Avocado & Mixed Greens (gf/vo)

Twitter
Kathy Smart
‏@Smart_Kitchen
Yummy making Kabbouleh salad for lunch tomorrow- a combo of quinoa and kale to be #GlutenFree - so yummy!
7:23 PM - 2 Aug 2013

Twitter
Naturally Savvy
‏@naturallysavvy
Mmm..Who else is already thinking about dinner? Try making this #quinoa infused #kabbouleh salad: http://ow.ly/nW3QT #recipe
3:50 PM - 14 Aug 2013

Twitter
Randy Clemens
‏@RandyClemensEsq
“Kabbouleh” at @SQIRLLA—kale salad w/ cauliflower, sumac, Aleppo, currants, & puffed rice. #vegan #vegetarian #LA http://instagram.com/p/jkQqBIDRuT/
3:26 PM - 24 Jan 2014
Los Angeles, CA

Bon Appétit
Crispy Brown Rice “Kabbouleh”
PUBLISHED: JUNE 2014
(...)
Ingredients
SERVINGS: 4
2 tablespoons dried currants
2 tablespoons distilled white vinegar
¾ cup short-grain brown rice
Kosher salt
Vegetable oil (for frying; about 2 cups)
1½ cups coarsely chopped cauliflower florets
½ bunch small curly kale, ribs and stems removed, leaves coarsely chopped (about 2 cups)
½ small English hothouse cucumber, finely chopped
1 scallion, thinly sliced
⅓ cup olive oil
2 teaspoons Aleppo pepper or ½ crushed red pepper flakes
2 teaspoons sumac (optional)
Freshly ground black pepper

Chef’s Insight (2015)
featuring:
Jessica Koslow
from:Sqirl
Los Angeles
(...)
The Kabbouleh, which is a kale salad made with puffed rice and cauliflower instead of couscous.

The Epoch Times
April 13, 2015
Recipe: ‘Kabbouleh’ Kale Tabbouleh Salad
BY KATHY SMART | http://WWW.NATURALLYSAVVY.COM
If you’re looking for a fresh spin on a salad, try this delicious kale and quinoa infused ‘Kabbouleh’ Salad! Based on the traditional tabbouleh salad recipe, this dish is rich in protein and full of nutritious greens.

Ingredients
1 cup cooked Living Now Foods Organic Tri-Color quinoa
Juice of 2 lemons and 2 limes
2 tbsp of olive oil
2 tbsp chopped garlic
½ tsp of sea salt
½ cup each of chopped fresh mint, parsley
½ cup red pepper and ½ cup red onion
1 cup of kale, chopped fine

Food52
Jessica Koslow’s Crispy Brown Rice “Kabbouleh”
by Genius Recipes • October 28, 2015
Author Notes: That same crackly rice that cultures across the world hold on high—the well-toasted bottom layer of rice in a good paella, tahdig, or bibimbap—doesn’t have to come only at the end of a perfectly made dish. It can be broken apart and distilled for us to eat whenever we like. This is probably a trick you’ll want to bust out for dinner parties where you want to show off, and feel joy and rapture with others. But you could also make it just for you, with extra to have on hand—just keep the components separate till eating time so the rice stays crunchy. And once you have a jar of this gold, where else could you use your crackly puffed rice? On top of any salad, any bowl of sundry grains and vegetables. Your eggs, your noodles, your yogurt. Adapted slightly from Jessica Koslow of Sqirl and Bon Appetit (June 2014). (less) —Genius Recipes

Slate
NOV. 2 2015 8:02 AM
This Crispy Rice Salad Is What Rice Tastes Like When It’s Living Its Best Life
By Kristen Miglore
(...)
In this case, it’s in a souped-up grain salad of sorts. Bon Appetit called it kabbouleh, a portmanteau stemming from tabbouleh made with kale, but it’s really its own creation entirely, straight out of the mind of Jessica Koslow, the founder of Sqirl, which is maybe the most famous breakfast and lunch and toast restaurant (and jam workshop) on Instagram. There, it’s just called crispy rice salad.

Posted by Barry Popik
New York CityFood/Drink • Monday, November 02, 2015 • Permalink