Raw Tuscan Kale Salad

Member Christina sends this:

Here’s a recipe I’ve been making since I first saw it almost three years ago. It’s got all the flavors of a Caesar salad (except the anchovy, which you could add with the garlic if you wanted), but with more nutritional punch. Go kale! Also, I was in the supermarket the other day and had some free samples of kale chips. I normally make kale chips (plain salted or with some grated parm) about once a week, but these came in three flavors–two familiar (one garlic, one cheese) and one unusual (maple syrup and coconut). The maple-coconut kind was actually delicious! I will definitely be adding that to my kale-chip repertoire.

Raw Tuscan Kale Salad (sent from member Christina, Adapted from The New York Times, 10/24/07)

Trim off bottom 2 inches or so of the ribs of 1 bunch Tuscan kale (black or lacinato kale), then slice the rest of the bunch, including ribs into 1/2″ wide ribbons. Put in a large bowl and scatter on 1/2 c grated romano or pecorino cheese, the juice of 1/2 a lemon, about a tsp of salt, a dash of black pepper, and 3 T olive oil.

Whiz together in food processor 1 slice bread, or 1/4 cup coarse homemade bread crumbs, or even 1 leftover hamburger/hot dog bun with 1 garlic clove. Toss garlicky bread crumbs over kale. Mix very thoroughly (I use my hands. Toddlers can help with this step quite happily).

Let salad sit for at least 5 minutes, but upwards of an hour, so that flavors can blend and kale can wilt a little.


About stillmansfarm

Stillman's Farm® is a family owned farm in Massachusetts. We currently operate at two locations: a greenhouse/retail business in Lunenburg, and the majority of vegetable production in New Braintree. Glenn Stillman started the business in Lunenburg over 20 years ago and now enjoys the promise of the next generation further expanding the very diverse enterprise. The farm also has several Community Supported Agriculture (CSA) programs established in Boston, Lunenburg, Jamaica Plain, Brookline, New Braintree and the Southborough/Framingham area. In addition, the Stillman's trucks have become a fixture at the Boston Area Farmer's Markets. Our Philosophy Most of Stillman's produce is grown without chemicals. For a few crops this simply is not feasible. For these particular crops, we participate in the State Integrated Pest Management (IPM) program. This entails systematic scouting of fields, protection of beneficial insects, bio-controls, and well-timed applications of only the safest pesticides. With growing concern about genetically modified organisms (GMO), as a patron you can be confident that none of the produce we grow have been engineered, in fact, we often experiment with many heirloom varieties! Conscientiously Grown® The combination of no pesticides, good cultivation management, and IPM practices allows us to offer the widest possible selection of fruit and vegetable varieties and be a thriving sustainable farm. We have developed our own label, "conscientiously grown" to convey our commitment to the safety of our environment, family and customers. All of our hormone free, pasture raised meats carry a conscientiously grown label too!
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