Kale salad
This recipe is from tutorial Spatchcock Chicken & Winter Veggies with Cory Froning and Jake Kornfeld of The Farm Upstream.
Ingredients
For this recipe you will need:
Kale
Watermelon and/or purple daikon radish
Olive oil
Pepitas
Goat cheese
Shallot
Red Wine Vinegar
Dijon Mustard
Honey
Salt & Pepper
Oregano
Instructions
Chop kale, chop the whole leaf, leave the fattest part of the stem out. Can also strip the leaves off the stem, personal preference.
Massage kale with olive oil.
Massaging kale with plenty of olive oil is the key to better flavor and digestion (less kale farts)
Add watermelon radish and purple daikon radish (Tamarack Hollow), Pepitas (toasted). Cool because they’re tasty veggies that keep into deep winter, gives you a little variety beyond carrots, potatoes, onions.
Add local goat cheese, we like Ice House
To make Shallot dressing – mix up a small minced shallot, red-wine vinegar, dijon mustard, honey, olive oil, salt, pepper, oregano
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