Slideluck and Sprout Farms have been friends for a while now, and we were so happy that they found the time to set up a table at our Slideluck Bushwick II show back in July. Not only did they come by with information about their school garden programming and some lovely herb bundles, they also brought a great kale salad to share. Here’s the recipe!
1 bunch kale
1 small onion
2 tbsp. parsley leaves
3 tbsp. olive oil
1 tbsp. lemon juice
Salt and cracked black pepper
2 tbsp. sunflower seeds
Begin preparation at least 4 hours before serving,
Clean Kale leaves by submerging in water.
Remove center rib, chop leaves into small pieces and place in a large bowl.
Wash, peel and grate carrots.
Thinly slice onion.
Wash and finely chop parsley before combining all vegetables.
In a small bowl whisk together lemon juice, olive oil, and salt and pepper to taste.
Toss dressing with kale thoroughly, and place in refrigerator.
Let chill 3 hours (can be left overnight) to soften kale leaves.
Before serving, toss with roasted sunflower seeds.Posted on