Last week, a kind stranger at the Ann Arbor Farmers’ Market informed me it’s prime time to eat fresh kale, as the cooler weather increases their sugars. You can find the main ingredients for this recipe at the winter farmers’ market. It’s vibrant, zesty, and textured!
Kale Salad with Raspberries, Apples, and Lemon Ginger Vinaigrette
Vinaigrette
2 T lemon juice
zest of 1 lemon
T ginger, freshly grated
T honey
1/3 c olive oil
salt + pepper
Salad
1 bunch kale, washed, thick stems removed – OR – bag of baby kale leaves, washed
1/2 c almonds, sliced
2 T olive oil
t salt
1 apple, cored and thinly sliced (we prefer Fuji!)
8 oz Locavorious frozen raspberries, rinsed to separate, but not thawed
To make vinaigrette, whisk lemon juice, zest, ginger, and honey together in small bowl. Gradually whisk in olive oil. Season to taste with sale + pepper.
For salad, if using large kale leaves, roll them together and slice into fine 1/4″ shreds. Then – regardless if using large or baby kale leaves – put them in large bowl, sprinkle with 1/2 salt and massage leaves with your hands to soften, 1-2 minutes. Toast the almonds for 2-3 minutes. Toss warm almonds in 2 T olive oil and 1/2 t salt. Gently toss kale, almonds, apples, and raspberries together. Stir vinaigrette again and gently incorporate into salad before serving. Serve immediately.
