Thursday, June 20, 2013

Kale Salad

So, we have been fortunate enough to make fast friends with another couple who are members of one of those secret, coveted farm-to-table cliques. You know, the ones where you have to know someone who knows someone or be invited in with a discreet email from an unseen source who tells you where to drop off your cash and directs you to another location to pick up your stash. 

It was really like that. But it was also really worth it. After circling an open garage on a suburban street a couple of times, Michele and I walked in to find a huge ice box with our names on it and a giant bag of the most beautiful, organic produce we had ever seen stuffed inside. It was a feast of seasonal produce. All kinds of lettuce, a hefty daikon, pristine beets, perfectly sealed and sweet corn on the cob, bok choy. 

And beautiful, beautiful kale. 

Inspired by its depth of color and it's rich leaves, I didn't want to tamper with it too much. So I decided to make my favorite salad. So simple, it elevates any meal and the true flavors of the veggie soar. 

If you want to try this recipe, you will need five minutes and: 

Juice of 1/2 lemon
1/2 shallot, chopped
1/2 teaspoon kosher salt 
1/4 teaspoon red pepper flakes
2 bunches kale, stems removed, leaves shredded or finely chopped
2 tablespoons extra-virgin olive oil 
grated Parmesan, to taste 

In a bowl, whisk juice, shallot, oil, salt and pepper flakes. Add kale; toss well. 

That's it. 

Let the salad sit 20 minutes. Refrigerate for up to 1 day, or serve immediately, garnished with Parmesan.

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