Farmer Friday: Kale Salad

This week's farmer's bag is one of my favorite ones yet! I received red leaf kale, arugula, spinach, broccoli, some amazingly sweet oranges and tangerines, leeks, and pee wee potatoes. The oranges didn't make it home. They were too good, and we couldn't stop eating them, so that cancels out any good recipes for those. But, I've always loved kale and lately I'm on the kale salad band wagon. So here is my favorite recipe to date. This photo has bell peppers and pepitas, but not my favorite.

For the salad:

1 bunch kale, stalks removed and discarded, leaves thinly sliced
Small handful of pine nuts, about 2 rounded tablespoons

Small handful of Goji berries

2 tablespoons of Raw milk Parmesan, shaved 

1 teaspoon of finely chopped green onions (optional)

For the dressing:

1 tablespoon of Balslamic vinegar

1/4 cup extra-virgin olive oil

1 teaspoon of Dijon mustard

Pink Himalayan sea salt
2 teaspoons honey
Freshly ground black pepper

Small squeeze of lemon juice (optional) I like mine tart!

 

Combine all the ingredients in a large bowl. 

For the dressing: In a small bowl, whisk the vinegar, dijon, honey and lemon juice until combined. Add the olive oil until you get a nice smooth consistency. Salt and pepper to taste. Drizzle over the salad and enjoy!

I actually like to make this first before anything else I'm serving because the longer it sits, the better it is. I even put the dressing on the kale up to a couple hours before I eat it. It tends to soften the kale which is denser then some other lettuces. Then I would add the parmesan last for freshness.