This recipe was demonstrated at the farm stand of The Youth Farm at the High School for Public Service in Crown Heights, Brooklyn as part of Just Food’s Community Chef program. The farm stand is open Wednesdays from 2:30 to 6:30pm June through October. Learn more about the Youth Farm at www.bkfarmyards.com
Marinated Kale Salad with Fruit
Serves 6-8
It may seem strange eating raw kale, but kale salad, especially Dino Kale, is a Community Chef favorite. The kale is massaged to help “tenderize” it. You can prepare this up to a day ahead, as the longer it marinates, the better it tastes.
Ingredients:
2-3 bunches Dinosaur Kale, rinsed and dried (also called Lacinato Kale or Tuscan Kale)
¼ cup apricots, sliced and chopped into chunks
⅓ cup sunflower seeds
3tbs extra virgin olive oil
¼ cup balsamic vinegar
1 teaspoon dry mustard or 1tbs grain mustard (such as Dijon mustard)
1 tbs honey or maple syrup
salt and pepper to taste
Feta cheese, crumbled, or grated Parmesan or Pecorino Romano, optional
Instructions:
Remove the stems from the kale using either a knife or your fingers. Stack a few leaves one on top of the other, then roll them into a cigar shape. Slice the leaves crosswise into ¼-inch strips.
Compost the kale stems or save them for juicing, blending, or stoup stock.
In a large bowl, whisk together the olive oil, vinegar, mustard, and honey.
(You may want to wear gloves for this step. If not, make sure your hands and fingernails are very clean.) Add the kale to the oil and vinegar mix, and using your hands, vigorously massage the mixture into the kale for a couple of minutes. Set the bowl aside and let rest for at least 5 minutes.
Toss the kale with the apricots and sunflower seeds. Serve as a side or main dish and sprinkle with cheese, if using,
Make this your own!
You can use any dried fruit, nut, cheese, vinegar or oil of your liking.
You can also use fresh fruit such as strawberries, grapes, apricots, and apples.
Experiment with different combinations and enjoy several ways to eat kale salad without getting bored!
Melissa Danielle, founder of Bed-Stuy Bounty, is an Integrative Nutrition Health and Community Food Coach. Melissa helps block, tenant, and community associations build community around food through cooking demos, workshops, field trips, and food buying clubs. Learn more by clicking here.