Until recently, kale has always been villainized as a tough, chewy, and disagreeable salad green. With the upsurge in CSA users like ourselves, we were forced to work with it in the summer months. Over time, we realized that the best way to eat kale is to make a salad well ahead of time, and properly dress and prepare the kale. This helps to break it down and become a softer, more flavorful green, as illustrated in this salad that combines a medley of fresh vegetables multiple form from raw, roasted, and pan fried. It is a great recipe to use to mix up your salads, and it has become a regular in our summer rotation.
Since we received curly kale in our CSA box, we swapped it and it was a successful substitution. Curly kale is not as soft as dinosaur kale, but it made the salad appear more voluminous.
We double the dressing and always use 1.5 times the original recipe for the base salad and add more to taste. We typically do end up using the entire doubled recipe.
|Ingredient||Old Value||New Value|
|Quinoa||1/2 cup||90 grams|
|Dried Cherries||1/3 cup||65 grams|
|Kale||1 bunch||8 oz after removing the stems|