The Kale Salad is a popular food offering on restaurant menu’s where local food is served. Spring is one of my favorite seasons because so many vegetables get the chance to show off their unique and ever changing character. Kale is one of them, especially the first of the season Organic Red Russian Kale from one of my favorite farms, Bloomsbury Farm in Smyrna, about 25 minutes from the Franklin Farmer’s Market. When kale first makes an appearance on the scene in May and early June in our climate zone, the leaves are small, sweet and very tender. Which is perfect for our recipe this week. Enjoy!
Kale Salad with Buttermilk Dressing, Parmesan & Toasted Pumpkin Seeds
For the Dressing-
Yields 1 cup
1/2 cup Hatcher buttermilk
1/2 cup mayonnaise
1 tsp red wine vinegar
1/2 tsp fresh finely minced garlic
1/4 tsp Hungarian paprika
1/8 tsp fresh ground pepper
Combine all ingredients in a bowl and mix together throughly. Store in a glass container in the fridge, keeps for one week.
For the Salad-
1 bunch Bloomsbury Organic Red Russian Kale
2 tbl grated Parmesan
2 tbl toasted pumpkin seeds
Fresh ground pepper
Soak the kale in cool water for 30 minutes to rehydrate, then drain and shake the leaves until most of the water is off. Remove the stems. Tear the kale into bite size pieces and place in a large mixing bowl. Add 3-4 tablespoons of buttermilk dressing over the kale and toss together with tongs until the kale is lightly coasted with the dressing. Transfer the dressed kale to a large serving bowl and sprinkle the parmesan and toasted pumpkin seeds over the top, plus a bit of fresh ground pepper. Serve immediately. Bon appetite!
Michael R. Martin
Franklin Farmers Market
Chef Michael Martin is owner and chef of South Fork Catering, Franklin, TN.