Kale Salads

Kale Salads
We’re harvesting Red Russian kale at Stonebridge right now, with the lacinato/dinosaur and the crinkly Winterbor varieties to come. I’ve heard from some folks that raw kale in a salad is a little too tough for their taste, so here’s two ideas that might help them change their minds.
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  1. Kale
  2. Olive Oil
  3. Balsamic vinegar or lemon juice
  4. Salt
  5. Anchovies or capers, optional
  6. Feta or parmesan cheese, optional
  7. Additional salad ingredients
The first comes from Renee, who softens the kale by massaging it. Here’s what she suggests
  1. Tear the leaves off the stems and into fork-sized pieces (save the stems for juicing).
  2. Sprinkle the leaves with olive oil, just enough as you would for salad.
  3. Sprinkle the oiled leaves with coarse or sea salt as you would to taste.
  4. Gently massage the leaves for a couple minutes.
  5. Drizzle with balsamic vinegar (she loves the one with fig juice added).
  6. Throw in other ingredients like slivered almonds, chopped carrots, etc as you would for any salad.
  7. Serve.
  8. The second idea comes from the new book Jam Today Too by Tod Davies (I recommend this book and it’s predecessor, Jam Today, to anyone who likes cooking stories and recipes about using what you have on hand).
Tod writes that marinating the kale is a great way to soften the texture and has the added bonus of keeping a salad handy in the fridge for a few days. Here’s her directions
  1. Shred the kale leaves by stripping them off the stem, rolling the leaves like a cigar, and slicing thinly into ribbons.
  2. Marinate the leaves in a dressing of garlic, olive oil, lemon, and, if you like, chopped anchovies or capers, all pounded together in a mortar if you’ve got one.
  3. Add feta or parmesan cheese.
  4. Refrigerate for a day or two, where it will keep getting better and better.
  5. If you like, add a can of tuna too.
  6. Serve and refrigerate the leftovers for the next meal.
  1. Thanks to Renee and Tod for these great kale ideas!
Adapted from Jam Today Too
Adapted from Jam Today Too
Stonebridge Farm CSA http://stonebridgefarmcsa.com/