Northern Michigan Recipes: My new go to—raw kale salad. Simple to prepare, yet elegant for the beholder and a taste treat for the palate. No need to mention how healthy this little number is. This recipe features local produce from 9 Bean Rows Farm, Spring Hollow Farm and locally produced products from Black Star Farm, Fustini's and Food for Thought.
Local verjus Walnut oil
Local maple syrup
Farm fresh local Siberian kale
Farm fresh local asparagus
Farm fresh local garlic scapes Raw walnuts
In a glass jar, stir in two tablespoons verjus, two tablespoons walnut oil, one tablespoon maple syrup and season to taste with sea salt and pepper.
Remove three cups Siberian kale from stems, chiffonade kale and add to a large glass bowl. Slice off woody stems of asparagus. Chop one half cup asparagus in one half inch sections and add to the glass bowl. Slice off woody stems from garlic scapes. Thinly slice one quarter cup garlic scapes and add to the glass bowl.
Stir dressing well, gently fold dressing on kale salad and let salad rest for ten minutes. Fold in one half cup walnut halves to salad before serving.
Learn more about cooking and eating locally in Kristin's blog The Intentional Minimalist.