Raw Kale Salad
Recipe courtesy of Ashley Ritchie RD, LD
Ashley showed a crowd of market customers how to prepare this simple and delicious salad. If you missed the demo, here’s how she did it:
This salad is just as delicious eaten immediately or even the next day. Vary the “add-ins” to your taste buds and the season: Try serving the salad topped with seasonal berries and pine nuts or add radishes for extra crunch and color.
*4-6 cups kale, loosely packed, sliced
juice of 1 lemon 3-4 tablespoons extra-virgin olive oil*2 cloves garlic, minced
1/4 tsp salt
1/4 tsp freshly ground black pepper 1/4 tsp crushed red pepper flakes 2/3 cup grated Asiago or Parmesan cheese
Whisk together lemon juice, olive oil, garlic, salt, pepper, and hot red pepper flakes. Pour over kale and toss well. Add the cheese and toss again. Play with the possibilities and get creative with the “add-ins.” Enjoy!
*denotes veggies currently available from Serenbe Farms