Whitsend Market Garden

QUICK 'MASSAGED' KALE SALAD

Hands-on time: 10 minutes
Time to table: 10 minutes
Amounts given are for one serving - adjust as needed


PER SERVING:
A handful of fresh kale
1 teaspoon olive oil - use good olive oil
Salt - use good salt (sea salt)
Pepper - I used lemon pepper
Splash of vinegar - good vinegar, if you can


Possible Additions:
Goat cheese or blue cheese crumbles
1/2 a blood orange, skin sliced off, halved vertically then sliced
cross-wise into half moons, the texture/taste contrast is quite
wonderful, a plain orange would offer the same benefit
1/2 a hard-boiled egg, sliced
Toasted nuts


Wash the kale well, remove the heavy stems and discard. Rub the leaves with the olive oil; the idea is to massage it into the leaves, breaking down and softening the leaves, making it easier to eat. Take some time here; it takes two or three minutes to work it in.


Then stack two, three, or more layers of leaves and roll like a cigar. With a sharp knife, cut cross-wise into ribbons. Season well with the vinegar, salt and pepper. Arrange the leaves on a plate, then top with other salad items (I am happy to stop at the goat cheese).


SWISS CHARD TUNA SALAD (the best tuna salad ever!)
About 3 large Swiss chard leaves, to yield about 1 cup chopped & tightly packed leaves
About 1 rib from a Swiss chard leaf
Fresh cilantro or Italian parsley, about 1/4 cup chopped & loosely packed
5 small green onions, about 1/2 cup chopped, white & green parts
1/4 cup chopped kalamata olives
2 tins light tuna


DRESSING
1/2 cup mayonnaise (I blend 1/4 cup mayo & 1/4 cup plain yogurt)
1 tablespoon Dijon mustard 1 teaspoon Balsamic vinegar
Salt & pepper to taste


Wash the chard leaves and cilantro well, shake (or run through a salad spinner or dry on paper towels). Chop the greens; the best way to cut the chard is to remove the main rib and little "branches” from the chard leaves. Save one rib and chop very small for the salad, discard the others. Cut the leaves into narrow strips, the easiest way is to stack the leaves, then roll into 'cigars', and cut cross-wise.


Whisk together the dressing ingredients. Add the olives, tuna and green onion. Gently fold in the greens. Season with salt and pepper.


Serve on a bed of greens or great in a sandwich.