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July 15, 2011

My version of Killer Kale Salad

Maybe Alanis Morissette should have written about vegetable farmers in her song. During the summer I have so much food in the garden, but so little time to cook with it. Isn’t it ironic, don’t you think? Talking with other vegetable farmers, I hear I am not the only one. During the winter, when it gets dark by 4:30 or 5:00, I come in and have plenty of time to make dinner. But, now, I am most often out until 7 or 7:30 and sometimes it is too hard to come in before dark. Then, I just want make something quick.

All three kales and garlic scapes

Salads are the answer. In the early summer, we eat a lot of lettuce salads. And we love them: light and refreshing. Later in the summer, we move into Greek salads. I can never get enough of tomatoes and cucumbers (and feta cheese). But, just recently I have discovered a new one: kale salad. I shouldn’t say I discovered it. Two customers gave me kale salad recipes within the span of a week a little while back.

The first one, from my friend (and customer), Anna, is linked here: Killer Kale Salad. I am a recipe follower type, but years of eating out of the garden is slowly leading me off that path. When I didn’t have all the ingredients listed in this recipe, I used what I had on hand. Here is my version of this salad:

The dressing

For the dressing, mince one clove of garlic, or right now, since I have garlic scapes, I use one or two of those, chopped. Add 3 T olive oil, 1/2 T white wine vinegar, 1/2 T lemon juice,  a pinch of salt, 1/2 t mustard, and a dollop of honey (1T?). Wisk.

Add a handful of dried cranberries, grated parmesan cheese, and chopped hazelnuts (maybe 1/2 c of each). Mix again.

Remove the stems and finely slice one 8 oz. bunch of kale and toss with the dressing.

That’s it. I love this salad.  I have taken it to a couple dinners, where I was asked for the recipe, and I have been making it for us at least once a week.

Dinner is ready

Here is the second kale salad recipe: Kale Waldorf Salad. I haven’t made this one yet, as it calls for apples and celery, which I don’t have in the garden right now. For this salad, I wouldn’t want to replace those ingredients with anything else.  This will be one to try in the fall.

I am so glad to have more great (and quick) salads for dinner!

One quick final note: I saw somewhere the idea to grill fava beans. I can’t remember where I saw it, but it sounded great and I am planning to try it this weekend. Since the fava beans will be around for at least one more week, here is a link to a recipe for Grilled Fava Beans.

3 Comments leave one →
  1. July 15, 2011 3:27 pm

    You can’t go wrong with hazelnuts and cranberries! I’ll have to try that variation next time!
    : )


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