The unsuspecting kale
No kale results at Harris Farm
I had been following The Kale Project for a good little while before I got to meet the lovely Kristen and her kale at last year's Cupcake Camp Paris charity event. She'd made beetroot and kale cupcakes with coconut icing. I saved mine for a picnic the next day and it was delicious. I then started the hunt for kale at my local bio (organic) markets but every time I'd point to a leafy, cabbagey vegetable and asked if it was the infamous kale the Frenchie manning the stand would just raise an eyebrow and shake their head.
Kristen's Kale Kupcake ready for a picnic accompanied by home-made tomato jam and curried egg.
The kale is a lot meatier that I thought it would be and extremely filling. As compensation for seeing so much salad on his plate Mr M insisted we serve it alongside pork sausages we also picked up in England - not my ideal choice of accompaniment but it didn't matter, we both very much enjoyed our first kale salad.
First-timer's Kale Salad
Adapted from recipes found at thekaleproject.com
Serves two people
10 x stems of kale - I used the 'curly' variety
10 x cherry tomatoes
10 x radishes
1 x lemon
1 x desert spoon of good quality olive oil + a little extra for roasting
Freshly cracked pepper
Prepare the roasted cherry tomatoes
Preheat the oven to 180°C. In a small baking tray place the tomatoes and sprinkle on some salt and pepper. Drizzle a little olive oil and shake side-to-side so the tomatoes are well coated. Put the baking tray in the oven for 15 minutes. When ready remove the tomatoes from the tray and leave to drain on some paper towel should you not want your salad too oily.
Tear off about 10 leaves of kale and destem by making a slice either side of the stem and tearing it away from the leaf. Wash each destemed leaf well and pat dry with paper towel or use a fancy spinning lettuce dryer bowl thingy. Chop the kale so the largest pieces are about 1 cm square in size and place in a large mixing bowl.
Pour the dressing over the kale and mix so that all the kale is coated. For 2-4 minutes massage the dressing into the kale using your fingers - this makes the kale more tender and palatable, and more yum!
Mix the radish through the kale and place the roasted tomatoes on top when you're ready to serve.