Wow! Did we learn a lot at today’s chef demo with BFM Market Chef, John Pastor! First, that a key to making a great kale salad is washing the kale really well and then removing not just the stems at the bottom of the leaves, but in the middle of the leaves as well (since they are too tough to eat). Lastly, our favorite tip… take your vinaigrette and massage your greens! This helps break down tough greens like kale or collards when you want to eat them raw. Here’s the recipe so you can start making this awesome salad yourself.
Brookhaven Kale Salad (Gluten and Dairy Free)
1 bunch kale, tough inner stems discarded, leaves chopped into bite size pieces
1-2 green onions thinly sliced
1-2 garlic scapes (optional, if in season)
3/4 teaspoon toasted sesame seeds or pepitos
8 ounces garbanzo beans, drained and rinsed
2 tablespoons high quality olive oil
2 teaspoons Dijon mustard
1 clove garlic, grated on a microplane grater or finely minced
1 tablespoon of fresh lemon juice
Freshly ground black pepper and salt
First, make the lemon vinaigrette by adding all ingredients to a jar and shaking briskly to combine.
Combine kale with lemon vinaigrette in a large bowl. Toss until evenly coated and massage the vinaigrette into the kale for 1-2 minutes. Allow to rest at room temperature until kale is lightly wilted, about 20 minutes and up to 1 hour. Don’t skip this step it as it will change the texture of the greens and give a much softer texture for the salad.
Once the salad has rested, add the rest of the salad ingredients (onions, garlic scapes, toasted sesame seeds and garbanzo beans). Season to taste with salt and pepper and enjoy!
A big thank you to our farmers Grant Wallace Farm, Double B Farm and Mollyville Farms for supplying the delicious kale, green onions and garlic scapes for today’s demo and to Strippaggio for the fabulous Georgia olive oil.
Chef John will be back again, making us all laugh, on June 18th for a demo using peaches from the market!