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"What's for Dinner Honey?" 

This week Signe, our Farmers Market Foodie went for a walk in Whitney Thayer Woods with Judy Sneath.  She came back with this salad.  Massaged kale?  Even if you don't want to eat it, you should read the recipe...just saying.

Massaged Kale Salad with Apples- from Judy Sneath via Aarti Sequeria
[serves 4 Sneaths, although one won’t touch it – he gets apples, straight-up]

Ingredients:

1 bunch kale [she prefers curly-leafed; but suggests to try them all], stalks removed and discarded, leaves thinly sliced
1 lemon, juiced
1/4 cup extra-virgin olive oil, plus extra for drizzling
Kosher salt
2 teaspoons honey
Freshly ground black pepper

Directions:
In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt.  Massage the kale** until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.

** At this point, Betty needs to tell you that she was with Judy at the Farmers Market when she described her kale massaging process to the farmer.  His eyes glazed over, obviously carried away in a Judy/vegetable related fantasy.  I had to excuse myself.

***I guess it's very suggestive except the "until the kale starts to wilt" part...

In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper. Stream in the 1/4 cup of oil while whisking until a dressing forms, and you like how it tastes.

Pour the dressing over the kale, and add the apples. Toss and serve.

{Judy says that the original recipe called for 1 cup fresh mango chunks and about 2 rounded tablespoons toasted pumpkin seeds – instead of apples. Very good!  Another modification - use 1 cup fresh pineapple chunks and 2 tablespoons sliced almonds. Also excellent.}