Kale Salad with Meyer
Lemon Vinaigrette
Duda Farm Fresh Foods
3 tablespoons Meyer
lemon juice, squeezed
from 1 Meyer lemon
½ teaspoon ground cumin
½ teaspoon sea salt
3-4 grinds of black pepper
2 teaspoons extra-virgin
olive oil
4 lightly packed cups
curly kale cut into
bite-size pieces
½ cup sweet onion cut
into thin crescents
¼ cup pomegranate seeds
or dried cranberries
2 tablespoons raw
pumpkin seeds
In a large bowl, combine the first 4 ingredients.
When the salt dissolves, mix in oil. Add kale and
toss for 1 minute to coat well.
Scatter onion, then pomegranate seeds (or dried
cranberries), over the kale.
Heat a heavy skillet over medium-high heat. Add
pumpkin seeds to the dry pan. Cook, shaking
the pan frequently, until the seeds start to color
and swell, about 1 minute. Scatter the toasted
pumpkin seeds over the salad.
Rainbow Rabe Salad
Andy Boy
1 bunch Andy Boy
broccoli rabe
¼ cup sliced yellow
bell pepper
¼ cup sliced red bell pepper
¼ cup thinly sliced red
onion (or to taste)
½ cup cherry tomatoes,
cut in half
Handful of crumbled Point
Reyes blue cheese
VINAIGRETTE
¼ cup red wine vinegar
¼ cup water
¼ teaspoon sugar
Juice of 1⁄₈ lemon
½ teaspoon salt
¼ teaspoon ground
black pepper
¼ teaspoon
Worcestershire sauce
¼ teaspoon Colman’s
English mustard
½ garlic clove, minced
1 cup light extra-virgin
olive oil
Blanch broccoli rabe for 5 minutes in boiling
water. Plunge into ice water and let cool. Drain
and let dry.
Prepare the vinaigrette: In a mixer with a whisk
attachment, combine all ingredients except the
olive oil. Blend well for 30 seconds. With the
mixer on medium speed, slowly drizzle in the oil
until well combined. Refrigerate in an airtight
container until ready to use.
In a salad bowl, combine broccoli rabe, bell peppers,
onion, tomatoes and cheese. Add vinaigrette to
taste and toss to blend. Makes 2-4 servings.
