Sunday, September 21, 2014

Dino Kale Salad with Garlicky Vinaigrette

I went to the new Squirrel Hill farmer's market this morning, and it was so nice! I wish I had started going earlier this summer. It's spread out between two parking lots between Bartlett and Beacon, parallel to Murray. Along with a pie pumpkin, I got some dino kale from One Woman Farm. For lunch I made this basic salad with a great garlicky dressing. I'm also making chicken broth right now, and the apartment smells amazing!

Dino Kale Salad with Garlicky Vinaigrette 
Serves 2 or 1 for a huge lunch salad

10-15 leaves dinosaur kale (depending on size)
1/2 apple
1/4 cup feta cheese crumbles
1 tbsp sesame seeds
2-3 tbsp dried cranberries, cherries or raisins

3 cloves garlic
3 tbsp extra virgin olive oil
2 tbsp red wine vinegar
1 tsp Dijon mustard
salt & pepper

Chop up the dinosaur kale into little pieces - cut the ribs out and fold up the leaves to make thin slices and keep slicing into they are little 1 inch strips. Put the strip in a bowl and crush them a couple of times in your hands. (Your hands will turn a little green, and the kale will become a shade darker.) Cut up the apple into chunks. Mix the kale, apple, feta, sesame seeds and dried fruit.

Smash the garlic cloves with the side of a knife. Mince the smashed garlic. Mix and stir all of the dressing ingredients (garlic, olive oil, red wine vinegar, mustard, salt and pepper). Toss well with the salad.

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