Amanda and Mark operate a family-run organic farm that produces mixed vegetables, berries, and livestock.
Noriyama’s Kale Salad
This salad tastes better after it sits for a while, and the lemon juice has a bit of time to break down the lignins in the kale. Leftovers are very good the next day. The ingredients are few, so quality is the key to success, as is finely chopping the kale.
- Washed, stemmed kale (stems are too thick and chewy)
- Fresh lemon juice (seeds and pulpy chunks removed)
- Olive oil
- Maple syrup
- Smashed fresh garlic
- Sea salt and freshly ground black pepper
- Reggiano parmesan
- Slice the kale into fine ribbons. Larger pieces are just too chewy.
- Combine lemon juice and olive oil (roughly 1 part lemon juice to 2 parts olive oil, but do adjust this to your taste). Add a touch of maple syrup, the garlic and salt and pepper to taste. The maple syrup here really balances the tang of the lemon juice. Remember there is parmesan in this salad, and this will add saltiness.
- Toss the kale with enough dressing to coat thoroughly, but not have too much pooling in the bottom of the bowl. Cover and let sit for an hour or so.
- Finely grate parmesan and toss with the salad just before serving.
Yummy variations include:
- Use some finely shredded purple cabbage mixed with the kale…it’s beautiful!
- Add in some toasted sunflower, pumpkin or sesame seeds.
- Chunks of pitted kalamata olives (you’ll want to adjust the salt in the dressing)
- Tasty dairy-free option would be to replace the parmesan. Toast either sunflower seeds or cashews, allow to cool completely, then grind finely. Toss as you would the parmesan.