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This salad screams springtime, and you can feel great about it's ingredients. Deb Habib, who co-wrote the new book Making Love While Farming with Ricky Baruch, stopped by Tonia's Kitchen to talk about the mission of the book, and a featured recipe for Spring: Lemony Kale Salad. Deb says she and her family are farmers, says part of the reason for the book is to revitalize communities via farming. The salad, makes Kale the star, and provides for a satisfying crunch. Beyond, this salad is very simple to make.4-5 big kale leaves
1 lemon
2 tbsp. extra virgin olive oil
1 tbsp. honey or maple syrup
1/4 cup each: dried cranberries, pumpkin seeds, shaved Parmesan
Salt & pepper
To make:
Destem the kale, tear into small pieces, and place in a large mixing bowl. Squeeze the juice of the lemons over the kale, then massage it until quite tender.
Whisk together the olive oil and honey or maple syrup, then drizzle over the kale. Add the dried cranberries, pumpkin seeds, and cheese. Toss with sea salt and freshly cracked black pepper to taste. Top with shaved Parmesan.
If you like, substitute nuts for the pumpkin seeds, or other dried fruit such as chopped dates or apricots for the cranberries. (We used walnuts when we tried it out.)
