Local Kale Recipe
Rich, leafy, locally sourced kale is topped with shaved radish, Parmesan and Asiago cheeses, a sprinkling of benne seeds, and a house made garlic-kale vinaigrette dressing.
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Ingredients
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Salad Ingredients
Method
Salad Preparation
Prepare the Kale
Wash and dry the kale leaves thoroughly. Remove the stems and tear the leaves into bite-sized pieces.
Prepare the Radish
Thinly slice the radish and set aside.
Make the Garlic-Kale Vinaigrette
In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons apple cider vinegar, 1 clove minced garlic, salt, and pepper to taste.
Assemble the Salad
In a large bowl, combine the kale, sliced radish, and the vinaigrette. Toss well to coat the kale evenly.
Add Cheeses and Benne Seeds
Top the salad with shaved Parmesan and Asiago cheeses, and sprinkle with benne seeds.
Serve
Serve immediately as a fresh, nutritious salad.
