Garden Kale Salad
This was a favorite recipe when I was teaching in the school gardens. Students would help decide what we wanted the salad dressing to taste like then we would all work together to make a Kale Salad. While easily overlooked, a salad on your holiday table is never a bad idea. In the fall Kale is growing happily in school gardens and is easy to get at farmers markets. This recipe is a great starting point for any Kale Salad. Feel free to add or take away whatever suits your tastes.
1 Bunch Kale
2 Tablespoons Olive Oil
2 Tablespoons Apple Cider Vinegar
1 Garlic Clove
1/2 Teaspoon Maple Syrup
1/2 Teaspoon Dijon Mustard
Optional: Salad toppings! Nuts, dried cranberries, sliced apples, anything you like.
First strip the kale leaves from the stems and slice or tear them into bite sized pieces. Then put them in a bowl with the juice of half a lemon. Massage the leaves until they go from a dark green to a brighter, vibrant green. This is a great step to get help from the younger chef in your kitchen.
Next it’s time to make the dressing. Take a jar that you have a lid for and add the olive oil. Then smash your garlic clove and add it to the oil with a little salt. The maple syrup and dijon mustard are recommendations but you can change the ratios to your taste. Want a sweeter dressing? Add more syrup. Don’t have syrup? Honey works well, too! You can also add the juice from the other half of your lemon for a brighter dressing. Add whichever ingredients you prefer with the apple cider vinegar then close the lid and shake.
Another great activity to get some help from younger chefs. Once mixed taste the dressing and adjust seasoning to taste. Then remove the garlic clove, and dress the salad before serving with any toppings you may have. Toss then enjoy!