Farmer’s markets are back! Fresh green things are back!
So in celebration of the fact that I have non-frozen kale and have not yet gotten sick of salads, I tried something inspired by a Brazilian restaurant we like to eat at – a raw kale salad made with kale cut into ribbons, marinated in acid, salt and garlic (I used vinegar, it could use lemon instead), and then tossed with olive oil right before serving. The soaking in the acidic part of the dressing first tenderizes the kale, and the amazing this is that it’s tender enough to eat, not wilty, and keeps well in the fridge to eat the rest the next day. This will be a favorite salad this summer, I expect.
Shredded kale salad
* 1 bunch kale, sliced into thin shreds or ribbons
(you can even leave the center rib in where it’s not 1/2″ thick)
* 2-3 tbsp apple cider vinegar or lemon juice
* 1 tsp salt
* 1-2 cloves crushed garlic
* 1 tbsp olive oil
Put the kale in a bowl, add the salt, garlic, and vinegar/lemon juice, toss thoroughly, and let sit for at least 30 minutes. This step will tenderize the kale. Then add the olive oil and toss together, adjust seasoning to taste.
Our other interesting meal this week used artichokes. I don’t know that you can get these locally, and mine came in a plastic clamshell case from California or something. The rest of the meal showcased farmers’ market goodness, though! The artichokes were braised with a little garlic, lemon juice, and salted water.
Meanwhile, I gently poached some smoked local haddock that leaped into my shopping bag at the farmers’ market in milk for a few minutes (as the fish smokehouse guy recommended – I guess the smoked haddock is smoked for flavor more than preservation, and still requires cooking.) I then turned the mildly fish, smoky, milk into a sauce for dipping artichoke leaves in – too tasty to throw out! – combining it with the artichoke liquid and a bit of cornstarch.
The fish went on locally baked bread with thinly sliced onions and cream cheese, and they all went into our bellies. Except for K, who LOVES artichokes but can’t stand the smell of smoked fish and won’t eat cream cheese either. (She got her plain artichokes and bread and was happy too.)