Kale is one of my most favorite greens. Luckily, it’s easy to plant (by seed) and can grow in most climates early spring through late fall. This versatile vegetable is wonderful sauteed but during the hot summer months I think we are all less inclined to turn on that stove. No need to escape from the burning inferno outside only to step right back into hell’s kitchen.
Salad is king at Ravens Ridge during July and August. And below you will find my hale to the Caesar, a delicious alternative to the traditional salad that calls for romaine. I use Kale and prefer the Curley Blue variety (it seems to hold the dressing the best and will not wilt) but Russian Red or whatever you find at the grocery store, farmers market, or growing in your garden works just as well.
Raven’s Ridge Kale Caesar Salad
Serves 6-8
10 oz Organic Kale
1 small can sliced black olives–drained
croutons (your favorite or turn on the oven and make your own -ugh)
hand grated Parmigiano-Reggiano cheese, to taste (about a ½ cup)
Dressing:
¼ cup fresh squeezed lemon juice
1/8 cup extra virgin olive oil (the higher quality the better)
1 tbls Dijon Mustard
Wash Kale, remove the leaves from the thick stalks and rip into smaller pieces (discard stalks or save for compost). In a large salad bowl or individual plates (if you have the time, this insures that everyone gets a taste of all the goodies). Combine kale, black olives, Parmigiano-Reggiano, and croutons. In a small jar, mix lemon, olive oil and mustard; shake vigorously. Pour on top of the Kale mixture and toss. Salt and pepper to taste.
Judith Hennessey, Summer, 2016
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