This recipe is thanks to our new farming friends Leslie & Liberty at The Salad Garden
2 bunches kale 1-1½ teaspoons sea salt 3 tablespoons honey 3 tablespoons lemon juice 1 tablespoon freshly grated ginger ¼ cup olive oil dash of white wine vinegar ground black pepper 1 apple, cored and diced 1 bunch radishes, sliced 1 avocado, diced (optional) sunflower seeds
Rinse off the kale and cut crosswise into ¼” strips, including stems if you want. Sprinkle on ½ teaspoon of sea salt and begin to squeeze the kale and salt vigorously together with your hands so that the kale softens, bruises, and moisture begins to sweat out. Taste to see if you need more salt, which you probably do. Massage kale until it is moist and tender.
Mix together the lemon juice, honey, ginger, and white wine vinegar. Slowly whisk in olive oil to create an emulsion. Taste, adjust, and season pepper (the kale will already be salty enough).
Combine apples, radishes, sunflower seeds, and avocado (if using) with the kale. Dress with vinaigrette. Toss and serve.