Kale and little gem salad
Beautiful bunches of kale and heads of little gems are coming into the market these days from a number of farmers. I favor lacinato kale over other varieties, and have been making salads that combine kale macerated in lemon for about half an hour with little gems (unmacerated). I like the contrasting textures, colors, and flavors – the coarseness and slight sharpness of the kale and the soft sweetness of the little gems — tossed finally in a simple vinaigrette of olive oil, cider vinegar, and garlic.
I vary the additional ingredients I might add based on what I have on hand and want to eat. This last time, added kalamata olives, crumbled feta, fine peels of carrot, cherry tomatoes halved or quartered, and skillet-toasted white sesame seeds. Other ingredients that work well include scallions, green or white parts or both, and bits of prosciutto. Oh, and salt and pepper to taste, always.
This locally inspired recipe is brought to you by Pam Walker. Pam is an avid home cook, writer, and local farm and food activist who is also a board member of the Santa Fe Farmers’ Market Institute. Thank you, Pam, for helping inspire us to use locally sourced ingredients!
