Simple Kale Salad

...To make that green fiber last as long as possible!

With Mature Green Kale (like in our shares this week 2/19/2015), I like to chop the leaves into tiny bits, dress with my favorite dressing, and massage a bit.  This tastes great that day, stores well (covered) in the fridge and tastes even better the next day!

Dressing Ideas I love...

Basic Vinaigrette from Early Morning Farm (our Summer partner!)

Whisk together in a small bowl or blender:

1 – 2 small cloves of garlic, minced
2 – 3 pinches of salt & a few grinds of fresh black pepper
1/3 –  1/2 cup vinegar (red wine, white wine, or balsamic work well)
1 teaspoon Dijon mustard or dry mustard powder
1 tablespoon honey (optional)

While continuing to blend, add slowly in a steady stream: 1 cup extra-virgin olive oil, grapeseed oil, or canola oil. Taste and adjust seasoning as necessary. It may take a few tries to find the ratio you like best.

Creamy Miso Dressing from Ripe Cuisine
makes 2 cups

1/2 cup water
1/2 cup extra virgin olive oil
1 tablespoon sesame oil
1/4 cup lemon juice
1/4 cup white miso
1 teaspoon umeboshi paste
2 tablespoons tamari
6 whole pitted dates
3 tablespoons garlic, roughly chopped
3 tablespoons ginger, roughly chopped
1 jalapeno, seeded and chopped

Combine all ingredients in a blender and puree until all ingredients are broken down and dressing is creamy.