lunch – Jackalope and Robin http://www.jackalopeandrobin.com mama, bookworm, yogi, nerd Tue, 29 Sep 2020 22:26:29 +0000 en-US hourly 1 https://wordpress.org/?v=5.5.5 http://www.jackalopeandrobin.com/wp-content/uploads/2018/07/cropped-favicon-32x32.png lunch – Jackalope and Robin http://www.jackalopeandrobin.com 32 32 Lemon Kale Salad http://www.jackalopeandrobin.com/lemon-kale-salad/ http://www.jackalopeandrobin.com/lemon-kale-salad/#comments Thu, 23 Aug 2018 19:10:49 +0000 https://www.jackalopeandrobin.com/foragers-garden-salad/

This tangy salad is one of my two favorite ways to use kale (the other being this spaghetti recipe by chef Curtis Stone) and was inspired by a salad I had at Featherstone Farm‘s annual strawberry social. I think I went back for seconds AND thirds!

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I’ve toyed with adding purslane, plantain, and dandelion leaves from my yard in the past (you might see some in the pictures), but these days I’m just not bothering with that. If I’m really feeling lazy or don’t have raisins, I’ll skip step 1 and just toss 1 tablespoon of vinegar in with the rest of the ingredients.

Ingredients

  • Kale, 1 bunch de-stemmed and finely sliced
  • Raisins, ¼ Cup
  • Vinegar, White or Apple Cider, 2 Tbs
  • Water, 1/2 cup
  • Walnuts, ½ cup chopped
  • Olive oil, 2 Tbs
  • Lemon Juice, from 1 small lemon
  • Garlic, 1 clove, minced
  • Parmesan cheese, ½ cup, coarsely grated or shredded
  • Salt & pepper to taste

Directions

  1. In a small saucepan, simmer raisins, vinegar and water for 5 minutes. Let the raisins continue to absorb the liquid while you prepare the rest of the salad.
  2. In a large bowl, combine kale, olive oil, lemon juice, garlic, salt, and pepper. Massage the leaves with your hands until the liquids are absorbed and the leaves are bright green and a bit wilted.
  3. Stir in the raisins (with liquid), walnuts, and cheese and refrigerate for at least 10 minutes.
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