This summer we started a full blown vegetable garden in a raised bed. It is centered in the one area of a backyard that barely gets enough summer sun to qualify as full. Even then it can be a hit or miss affair with the angle of the sun changing with the progression of summer.
While some of the veggies were big hits (clusters of cherry tomatoes, bunches of various greens), there were also some plantings that were less then happy (stunted cucumbers, and one lonely zucchini).
One of the happiest plants in the mix was our kale, which was the leafy Fizz variety we picked up as plants from Jung’s Garden Center. These have been leafing out all summer and whenever we needed kale, we just trimmed what we needed and it just kept growing.
When you have these big green leaves coming at you all summer long, the challenge is to come up with new ways to prepare them. We had seen a couple of Asian-style vinaigrettes and thought a quick adaptation of one of those would be something to try.
The key to a great kale salad is allowing the kale to marinate in the dressing for around 20 minutes or so to tenderize the leaves. This is especially necessary for those big, late summer leaves. After washing and drying the leaves, we slice out the thick stems and cut into bite sized pieces.
To make the dressing: In the salad bowl, whisk a tablespoon of mild miso with a couple of tablespoons of seasoned rice wine vinegar. Add some minced ginger and garlic, and the juice of half a lime.
Continuing whisking, while adding a couple of drops of sesame oil and three tablespoons or so of a neutral oil like grapeseed. Taste and adjust with a little honey if too acidic.
Once the dressing is adjusted to how you want it, toss with the kale in the bowl. Let it sit to tenderize.
Just before serving, add some toasted and slivered almonds. You can add crushed peanuts as well, or maybe a little fruit such as dried cranberries or orange pieces.
This salad would go great with some grilled meats and a glass of crisp white wine. The key to keeping a happily growing kale crop at bay is always finding new ways to enjoy it.
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