Kale Market Salad

Kale Market Salad Recipe


There's a small restaurant in our neighborhood known for great pizza. And yes, the pizza is on point. But, really, it's their salads I crave - substantial, always changing, made from whatever looks great at the market. I'd tell you the name of the place, but scoring a table is already enough of a wait. It's Ragazza. I ordered a ringer of a salad the other night, and have been making a version at home in the days since - kale, farro, lots of avocado, carrots and fennel tossed with a creamy green garlic dressing. It's as good as it sounds. The version I've been making is down below, or you can check out the version Sharon makes with little gem lettuce here (scroll a bit).

Kale Market Salad Recipe
Kale Market Salad Recipe

To prep the fennel and carrots, it's worth using a mandolin if you have one. If not, no problem, just use a knife an slice very thinly. If you do too crude a cut the salad loses a bit of its finesse. I like it made with semi-pearled farro, but when I ran out of that reached for wheatberries too. Either way is good.

It has been a bit wild around here and this sort of thing is nice to be able to throw together on somewhat of a whim. To keep most of the ingredients prepped isn't a big deal (grains/dressing/carrots/ nuts)...then, it's not much of a leap to a full meal by adding a poached egg.

Thank you to everyone who stopped by QUITOKEETO yesterday. Also(!) apologies to those of you who got there after all the items sold through. I imagined that we'd stocked plenty to carry us through a two week run, and let's just say I misjudged that. By a mile. There were a few factors going into it - some of the items are so limited (or vintage) that there was no way to stock more, we have some physical space limitations, that sort of thing. Anyway, thanks for your patience (and enthusiasm!) - the learning curve on this one is steep! xo -h

 
 
 
 

Kale Market Salad

Lacinato kale is my variety of choice here.

Green Garlic Dressing:
2 stalks green garlic (or scallions), rinsed and chopped (~1/4 cup)
1/4 teaspoon fine grain sea salt, plus more to taste
2 tablespoons fresh lemon juice
1/3 cup / 80 ml extra virgin olive oil
2 tablespoons ripe avocado
1 teaspoon honey, or to taste
fresh pepper to taste

1/2 bunch kale, destemmed, torn into pieces
1 cup / 5.5 oz cooked farro or wheat berries (semi-pearled or whole)
4-5 farmers' market carrots, very thinly sliced
1 small bulb of fennel, transparently sliced
1 avocado, cut into small cubes
a big handful of almond slices, toasted

Make the dressing by using a hand blender or food processor to puree the green garlic, salt, lemon juice, olive oil, avocado, honey, and pepper until smooth. Taste, and adjust with more salt, or honey, or lemon juice.

Before you're ready to serve, combine the kale with about half of the dressing in a large bowl use your hands to work the dressing into the kale, softening up the kale a bit in the process. Add the farro, carrots, and fennel, more dressing, and a couple pinches of salt, and toss again. Taste, and add the last of the dressing if needed. This is a salad I like quite heavily dressed. Add the avocados and almonds and give one last gentle toss.

Serves 2-4.

Prep time: 10 min

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Your Comments


Karen
June 14, 2012

Great recipe! I have almost all of this on hand so may try it tonight. BTW, I can't wait to get my purchase in the mail! And I signed up to receive a notice on a couple of the items that were sold out. Are you planning on re-stocking some things this time around?


HS: Thanks so much Karen, I hope your package makes it there safe and sound :) And, yes, I have a bunch of the items en route. My hope is to have them back next week. So, you'll get the email first if you're signed up for the little "back in stock" notices.

 

This sounds positively delicious! Yum!

 

Looks like a fabulous salad!

 

Beki
June 14, 2012

Congratulations on the phenomenal success of your shop! This salad looks fantastic. I've been loving the kale coming out of my first ever backyard garden. This salad is going to be on my table soon!

 

emmycooks
June 14, 2012

There is something about a kale salad that is so crave-able. I figure that means it's very, very good for you (I use the same logic with chocolate, obviously). I look forward to trying this creamy avocado dressing next time.

 

I love the looks of this salad! Kale is one of may favorites, and the avocados this season seem to be particularly good. I bet avocado oil would be great here too!

 

Kathleen
June 14, 2012

I am so happy that your shop is going well. I tried to see the preview but had password problems (even though as a Cdn. I knew I would be looking, not buying).

I think the thing I love the very best is that a painting inspired your shop choices. Your eyes and taste buds are the beginning of so many beautiful things.

Wish I wasn't allergic to avocado. I love it and can't think of a single just-as-good equivalent.

 

Anonymous
June 14, 2012

sounds like a salad I would also crave!
I was wondering about the green garlic stalks, do you mean the white stalks or the green leaves? As far as I recall they can often be tough (both). My guess is that you are calling for green garlic for a less pronounced garlic flavor, is it perhaps garlic scaps that you used? Thanks!


HS; They look like scallions or small spring onions. Not scapes, but I don't see why you couldn't make a version with those if you like!

 

molly
June 14, 2012

this is so not right now -- more october than june -- but i imagine this would be divine with cubed, caramelized sweet potatoes.

also, i so love how this bowl pops up, from kinfolk to gingerbread. it's a beauty.

 

This is such a simple and fantastic-looking salad. And congratulations on launching the pop-up store. I stopped by yesterday and really loved the gorgeous photography...too bad the tiles sold out so quickly!

 

This looks amazing! I'd probably add some sweet potatoes and maybe some goat cheese too :)

 

j3nn
June 14, 2012

That looks awesome!! I love the touch of honey for a bit of sweetness. Yummy veggie goodness. :)

 

Sara
June 14, 2012

I totally know the place + salad you are talking about (but my lips are also sealed). I also copied this salad soon after having, but subbed barley for the farro, toasting it first on a cookie sheet and then cooking in salted water like pasta. Perfect lunch with an egg on the side!

 

Kee
June 14, 2012

what would be a good gluten-free option for this? wild rice? quinoa? millet? this looks delicious! can't wait to make it after the saturday farmer's market.


HS: Hi Kee - I think wild rice cooked well, until the grains burst, would be pretty great here.

 

Hannah
June 14, 2012

Hm ... does the Chef's Special Salad come with a fresh baked breadstick? I have a guess it does :) I just got wheat berries in my CSA and have been wondering what to do with them. Now I know. Thanks for another beauty - and congratulations on the shop's success!

 

Caz
June 14, 2012

This salad looks amazing. Just the sort of food I love. Congratulations on the success of your shop too :)

 

Tine
June 14, 2012

Amazing beautiful and delicious salad!

 

Mike @TheIronYou
June 15, 2012

The combination kale and avocado is always a winner. It just works perfectly.
Every kale salad I make always involves an avocado-citrus vinaigrette with Dijon mustard.
I also like to add to quinoa but I want to try your version with farro (although it takes forever to cook!)

 

Jennifer
June 15, 2012

Can't wait to try this one, seems right up my alley. Also, I believe from other posts, that I may live near you in the Mission, and would love to know which restaurant has this amazing pizza and salads? There are so many in the area, I'd love to know which you are referring too!

 

Kathryn
June 15, 2012

A wonderful salad, full of great flavours and textures.

 

Sophie
June 15, 2012

Gorgeous looking salad Heidi. I *heart* carrot and fennel together and also like the modest amount of grain to vegetable.

International shipping in Quitokeeto V.2 if possible. Or to be more accurate, to me in England - I could look but couldn't touch!

 

celia
June 15, 2012

This looks like such a yummy salad. Thank you for sharing, i would love to give this a try !

 

Simply Life
June 15, 2012

I have lots of kale and carrots from our CSA- thanks for the idea of how to use it!

 

DessertForTwo
June 15, 2012

Stunning!
My Aunt had a restaurant, and because it was already so crowded and hard to get a table, whenever there were reviews posted, she would ask them not to disclose the address. It became this thing in Dallas "do you know where Rose's is?" I understand why you're reluctant to share the name of the place that serves this amazing salad :)

Hope QUITOKEETO is going well for y'all--don't work too hard ;)

 

Tracy A.
June 15, 2012

I really must try to eat my veggies more - this looks delicious!

 

JL goes Vegan
June 15, 2012

Hold the honey and I am all over this salad! Kale and farro are such perfect foods - and fabulous together. LOVE this!

 

I am so glad you posted this! I love (and depend) on your kale recipes! I love kale but I am in no way creative enough to figure out how to use it. Thanks for sharing :)

 

la domestique
June 15, 2012

This looks perfect for lunch- a hearty, nourishing salad to keep you fueled all day.

 

I have been trying to figure this salad out for MONTHS. Thank you for posting this - I will be making it as soon as possible. (Does the market have green garlic this time of year?)

 

Danielle
June 15, 2012

I just ate this last Sunday at the restaurant which must not be named. It's so delicious and was wondering how I could make it--thanks for the recipe!

 

Jennah
June 15, 2012

You have so many gorgeous kitchen items - bowls, plates cutlery. How do you store it all? I have a small kitchen, so I stop myself from buying so many pretty things because I just don't know where to store it, esp if it's all mismatchy (even though I love that look).

 

Nicole
June 15, 2012

Yum! This salad looks delish. I use kale in smoothies all the time, but I think it's time to try it salad-style. Congrats on the success of the shop... it is gorgeous! I started my online shop almost a year ago and the shipping, stock levels, etc. are still details we are constantly improving on. Much luck to you!

 

I am a HUGE fan of kale salads. They are so easy to prepare and taste so good. I have 2 go-to kale salads that I make almost every day. This one looks amazing as well and I love the addition of farro. I might even throw some roasted tofu in there and call it a meal!

 

Kaitlin
June 15, 2012

Hey! I think I live in your neighborhood because I just had this salad at a tiny pizza place. So good!

 

I love this! And I love the fact that you and I have secretly been on the same page all week with a Green Goddess-like dressing on our kale salads! I literally have been creaming up avocado, juicing lots of fresh lemon and tossing in all the fresh herbs I can find to dress my salads this week. It's such a delightful twist to my usual olive oil and lemon vinaigrette.

Also, congrats again with all the success on your shop H! (I loved the recipe additions too!)

 

Reem | Simply Reem
June 15, 2012

You know I was late for the shop :-(
Will you be getting more of ALABASTER MORTAR & PESTLE I loved that, but my hard luck Sold OUT!!

B/W this salad looks really good, we too have a lovely pizza joint here that makes not only awesome pizza but absolutely great salads, I eat salad there more than pizza!


HS: Reem - that M+P was really special, and it went fast. Apologies! I have my eyes peeled for more though. Fingers crossed.

 

danielle
June 15, 2012

This looks great - I love kale and I am always looking for new ways to use it.

 

Carol Spencer
June 15, 2012

Thanks for this great recipe, its one that is flexible as well. I have both fennel and kales in the garden. I am going to make it with Rainbow Lacinto instead of the dark green and barley.I am going to share thsi with a my organic food buying group, THanks for another fab recipe Heidi..you rock!

 

Marie-Ora
June 15, 2012

The salad looks great, but the dressing - oh my - it's completely heavenly!! I love adding avocado to it. Any idea how long it would keep?

 

Heather
June 15, 2012

I crave salads constantly! I can't wait to make this one - it looks so beautiful. I love your photography!

 

Brenda
June 15, 2012

Does it matter what kind of kale you use? Some varieties seem so stodgy that eating them raw would be hard. What kind did you use?

 

beth vlasich pav
June 15, 2012

looks and sounds delicious. looking forward to trying it. friday afternoon stop by the market may be in order...

 

M G Nicolls
June 15, 2012

I would blanch the kale first? Kale being particularly tough, stringy and difficult to digest if eaten raw...

 

Caroline
June 15, 2012

So tortured trying to figure out where this was inspired..I'm guessing Nopa or Bar Jules though!

Tasty, will make it up this weekend for the north beach festival party I gotta show up at. Got a ton of green garlic sittin' around from eatwell's CSA box.

 

Heidi - huge congrats on the successful launch of QUITOKEETO! Don't sweat the stuff that doesn't go just as planned, you're well loved. + here I go again, 2nd sentence after last photo 'an' :) + I'm making this beautiful salad TODAY!

 

Vildana
June 15, 2012

Heidi, this salad looks delicious! I love your bowl in these pictures. Is it antique or can one buy it in stores?

 

Tiffany
June 15, 2012

Looks and sounds amazing. Great ingredients! Now if I could only poach an egg it would make an excellent lunch...

 

Jill @ 42potatoes
June 15, 2012

This sounds great, and with perfect timing... We are getting our first CSA basket this afternoon, containing kale, carrots, and fresh garlic. And QUITOKEETO is fantastic! Thank you, Heidi!

 

Griff
June 15, 2012

Yum! Definitely my kind of salad...

 

shannon
June 15, 2012

I don't even live in California but I've heard of this pizza spot and am anxious to try this recipe (maybe alongside some homemade pizza!).

For those of you trying to unravel the mystery, I believe this is the same restaurant that turned Steve Jobs away a few years ago because they were too busy to give him a table.

 

Anonymous
June 15, 2012

ragazza

 

Anne
June 15, 2012

Thanks for doing a kale salad variation. I love kale, and always grow it in my allotment garden. "Massaging" the kale is definitely the way to go.

Thanks also for your latest cookbook; I got it a while ago and I'm really enjoying cooking from it.

 

Genevieve
June 15, 2012

I know this place, and regularly order a bunch of their salads to go, to avoid the wait. So good!

 

Joel
June 15, 2012

Might this pizza place be near Guerrero Street?

 

judy
June 15, 2012

will try the salad soon. A few years ago all I had on hand were tomatoes, fennel and oranges. Made a wonderful salad with orange juice vinagrette..can't remember whether I put oranges in the salad , think just the tomato and fennel . You brought back the memory.. thx

 

Heidi
June 15, 2012

You guys are cracking me up. -h

 

EmilyC
June 15, 2012

This sounds delicious!!!
What would you suggest to pair it with for a meal with vegetarians (who are lactose intolerant and allergic to basil, pine nuts,strawberries and asparagus....sigh, I know!)

 

heather @ chiknpastry
June 15, 2012

I've been making kale salads a lot lately - usually with some version of miso dressing, flaked coconut, and apples +/- whatever else is lingering around. this version looks amazing, too. what resto inspired it? I have to know what i'm missing in my own area :).

 

Debbie
June 15, 2012

This salad sounds amazing and I look forward to making it soon.

QUITOKEETO is a delightful little shop. My Arctic Roses are on their way. I'm eargerly anticipating their scent when I open the jar. And then there is all the fun I'll have being creative with them. Thank you Heidi!

 

Heather
June 15, 2012

Thanks for the recipe. I've missed the farmer's market here in Joshua Tree the past couple of weeks, but here's crossing my fingers for tomorrow that the farmer I like is growing his kale throughout the summer again this year, and that he still has his spring garlic. :) If so, I'm going to try it with wild rice as you suggested above. - I too am wondering if a quick blanch and then plunge into ice water would work, as I rarely eat it raw - usually saute or use kale in soup.

 

alex
June 15, 2012

heidi! what pizza place are you talking about? i live in the neighborhood and want to make sure this place is on my radar.

 

Danielle
June 15, 2012

First things first: I love your blog! Being Dutch, "Kale" seemed a quite mysterious ingredient to me, such an exotic name! After a bit of googling it turns out to be a very common (winter) vegetable in the Netherlands, which we call: "Boerenkool". But, here it is not advised to use it "raw", because it is said to be very hard to digest. So, I was wondering, is that some kind of myth? your salad looks exquisite. Plse Advise. Let me know what you think about using "kale" raw.

 

meg
June 15, 2012

Kale salad has long been a favorite. We usually go the lemon juice-spiced pumpkin seeds-golden raisin route, but this definitely sounds like it's worth a try.

 

Debra Prescott
June 15, 2012

Quick question Heidi. How do I use the mandolin on kale?
Afraid for my fingers

 

Kasey
June 15, 2012

Nothing beats a kale salad on a warm day, and I'm glad we've been having lots of them. Congratulations, again, on the launch of the shop! It's a thrilling experience to be able to share things you love with a customer base that is excited about what you're offering. The branding, packaging, bonus recipes....everything was so well done!

 

Sam
June 15, 2012

Pizzetta 211! I KNEW IT!

 

Christina Main
June 15, 2012

This looks phenomenal! Thanks for the recipe!

 

Eileen
June 15, 2012

That salad sounds amazing! Avocado and kale and hearty grain--perfect for summer dinner.

 

Gina
June 15, 2012

Oh man, I just made the Raw Tuscan Kale Salad last night for dinner & I think this will rival it!! The Raw salad is so great for a last minute or late night fix. Completely won over a friend who was convinced he didn't like kale, too.

 

Elisa
June 15, 2012

Sounds super yummy. Any good substitutes for fennel?

 

em-squared
June 15, 2012

@Debra Prescott - The kale is "destemmed, torn into pieces."

 

Alice Q. Foodie
June 15, 2012

I went to Pizzetta 211 once a million years ago and had to leave because we couldn't get served - but I would love to try it again. This sounds amazing and I have a some kale and fennel in the fridge so I am definitely going to try it. Also, it was fun running into you at Out the Door a few weeks ago! Sorry if we seemed stalkerish - you probably didn't remember but we also met a few years ago at BlogHer Food. :) Cheers!

 

Jennifer
June 15, 2012

What sort of mandolin do you use? The one I recently purchased won't get the fennel thin enough. I'd love recommendations!

 

What an interesting combination. As much as I love kale, and as often as I use it to make chips, soups, etc., it never occurred to me to use it as a salad green for some reason. I'm definitely pinning this to my "to try list." Thanks! :)

 

Calantha
June 15, 2012

This salad sounds delicious and I'm pretty sure there'll be a bunch of kale in my CSA this week so I know what I'm doing with it!

And congratulations on your success! I know exactly how it feels to misjudge demand for your products and at the same time be limited in your ability to produce more. I just launched a farmers' market only artisan bread company and on our first day we sold our in 45 minutes. We've been able to extend that to an hour and a half (the market runs 5 hours!) but we've reached our production capacity! Frustrating but exciting at the same time. Fills your head with big dreams! :)

 

serenity
June 15, 2012

love love LOVE kale! Have been using it tons, as its got so much good stuff in it and seems to absorb alot of companion flavors. Great to see it on your site. Summer yums are on the horizon. Rock'n roll. thanks too Heidi, your site is an inspiration for me almost daily as I peruse my natural foods pantry and make whole foods meals for my fam.

 

aida mollenkamp
June 15, 2012

I *need* this salad in my life. Oh, and congrats on QUITOKEETO -- it's awesome!


HS: Hah - I just mailed you! We must be on the same wavelength. xo

 

Gail Gardner
June 15, 2012

Congratulations on Quitokeeto, do you ship to Australia, ???????


HS: Not yet Gail!

 

Such a gorgeous and delicious way to utilize all my garden kale! This is going on the dinner list for next week.

 

Julie
June 16, 2012

Thanks for a vegan recipe (alternative sweetener could be used for those who avoid honey). I can't wait to try it... maybe even today :)

 

@WhyNotFresh
June 16, 2012

Looking forward to making this salad! Not a fennel fan, so I will try radishes instead. Any others ideas?

 

Kobie du Plessis
June 16, 2012

Thank you Heidi for a stunner once more! Especially here in Spain where every new salad idea is heaven to me!

 

Kay
June 16, 2012

I love this recipe. love Kale and Avocado :) I just mixed the dressing ingredients (I mashed avocado) in my shaker. Still it was good :)

 

Elizabeth
June 16, 2012

Danielle: In the United States, it has become quite common to use Lacinato/Tuscan kale raw in salads, especially after Melissa Clark published a recipe for a Tuscan kale slaw in The New York Times which called for very thin ribbons of thinly sliced leaves. This is the dark green, bumpy-leaved kale you see in the photographs here. At this time of year, kale leaves are neither as tough nor as sweet as they are after the first frost.

 

Vanessa @ Project Zen
June 16, 2012

You can make it vegan by substituting honey for agave nectar.

 

Alison
June 16, 2012

Wonderful. There's a small restaurant, Rustik Ravern, near me, too in DC known for its pizza but also with a delicious kale salad. On a summer evening nothing better than that and a glass of white wine on their patio. I'll try this recipe soon.

 

Nik
June 16, 2012

Just made this recipe and it was so delicious! Thanks for the inspiration for such a yummy nutritious raw food feast. Had only quinoa not Farro but still worked a treat although Farro would add another great texture. Thx again

 

The Fingal Foodie
June 17, 2012

The salad looks great. Interesting to see how you use Kale, it's very much a Winter vegetable over here in Ireland.

 

ATeenageGourmet
June 17, 2012

I'm destined to make this today. I coincidentally have most of these ingredients on hand! Thank you for the idea on how to put them together. :)

 

Anonymous
June 17, 2012

For those of us that are living in the disadvantaged NE, how do we tell what kind of kale we're getting? I believe I've only seen one kind. Will definitely make this- kale is my go to grrrrrrreen.

 

Sarah @ Fresh Living
June 17, 2012

I love avocado in my salad dressings but always forget to add it. Thanks for the reminder and the delicious recipe posting!

 

Megan
June 17, 2012

I love kale, this salad is very inspirational. I think I will try it out tomorrow!

 

Karen
June 17, 2012

sounds wonderful. with my limited kale experience, i've found the russian kale, lacy and pink eddged to be much more tender than the dino kale etc. in my school garden, the kids pick it and eat it straight from the garden, sweeter too. never really see it in the markets. love the dressing, can't wait to try it.

 

Julie Schwarz
June 17, 2012

I am always looking for new ways to enjoy my favorite greens. Can't wait to try it!
Thanks

 

Teri Whalen Angcos
June 17, 2012

Perfect timing on this recipe! Thank you! First CSA pick up on Thursday evening, and included was some kale. I seem to always struggle with the "good for you dark greens" with regard to recipes. This recipe was delicious on our almost triple digit heat day here in Colorado. I did have to substitute the olive oil (I know, didn't realize that I was so low!). Used 1/2 Aragan oil and 1/2 canola. The nutty taste was perfect! Thank you so much for your wonderful blog and recipes.


HS: Happy it worked out Teri - good call on the argan oil!

 

lizzie
June 17, 2012

That lovely blue bowl... I first saw it holding your deep, dark gingerbread batter and now there it is again full of creamy, crunchy, healthy kale salad. What pattern is it?


HS: I'm not sure Lizzie - it was a lucky antique store find.

 

Kathy
June 18, 2012

Made this salad last night...it is wonderful. I made the dressing earlier in the day and was worried that the dressing was going to be to sweet but it was perfect with all the ingredients in the salad.

 

The Culinistas
June 18, 2012

I am going to the farmer's market now to pick up the ingredients for this. The dressing sounds delicious! I'm sure I will find many other recipes to use it with, but do you have any suggestions?

 

Last night, my boyfriend's mom made a similar salad but the dressing was just olive oil and lemon juice. Your dressing sounds great and I love all the fresh nutritious ingredients!

 

Sharon
June 18, 2012

Heidi, so glad that you enjoy our salads at Ragazza!

Please know that you can always call ahead and we will put your name on the list. Anytime!

We also make this salad with little gems sometimes, but we love the kale the best! Cheers! Sharon

HS: Thanks Sharon - such a huge fan. Looks like a trip to Rainbow for that vinegar is in my future!

 

Linda K
June 18, 2012

Made this tonight - it was delicious! Thanks for another great recipe :o)

 

Earline
June 18, 2012

Heidi, you have to be talking about Ragazza on Divisidero in San Francisco. I've had these salads there and they're all out of this world--each a perfect complement to the phenomenal pizza.

 

Earline
June 18, 2012

It's abundantly clear to those of us who are fans that the unnamed pizza restaurant is Ragazza on Divisadero in San Francisco. Their salads and pizza--everything on the menu, in fact--are phenomenal.

 

Fkolly
June 18, 2012

The restaurant can be named: Ragazza!

http://www.facebook.com/#!/RagazzaSF

I had the opportunity to meet the chef and founder recently, Sharon Ardiana. Sharon is as wonderful and down to earth as her amazing food!

 

bagelsandmoxie
June 18, 2012

I love Ragazza, and I love this particular salad, but I did not love this blog post. It feels a little self-serving not to share the name of the restaurant (Ragazza) or the chef (Sharon Ardiana) who originated it. You can make a big stink about not wanting the restaurant to get any harder to get into, but that just comes off as a) obnoxious to the people who aren't lucky enough to already know which restaurant it is, and b) doesn't give credit to the person who created it.

 

Lorelei
June 19, 2012

We made this salad last night and it was absolutely fantastic! I was too impatient to finely slice the corrots and fennel so I used the slicing attachment to my food processor and it worked well but probably would have been better finely sliced. I will definitely be throwing this into my regular rotation!!

 

Anissa
June 19, 2012

Thank you so much for this recipe! I had most of the veggies on hand, so I tried out a veggie-only version of this salad (no farrow, no almonds). A full teaspoon of honey was a bit sweet for my taste, and I actually used garlic cloves instead of stalks (just because I didn't have any stalks). I would only recommend this for raw-garlic lovers - but I really enjoyed it! The avocado in the dressing is really a nice touch.

 

Anissa
June 19, 2012

@Sharon - thank you for sharing the original. I hope to visit your restaurant next time I'm in SF.

 

Libby
June 19, 2012

I didn't have all of the ingredients and this was still fabulous. I didn't have wheatberries or farro so I did omitted that. I also didn't have green garlic or scallions so I used a tiny bit of chopped white onion, a dash of granulated garlic and some fennel fronds instead. Even with my hack job, the dressing was amazing. Thanks for the great recipe!

 

Angie
June 19, 2012

Hi Heidi,
I just made this for lunch today and literally just finished eating it. I used brown rice instead of farro because I didn't have any and it was really delicious! Thank you!

 

Alisha
June 19, 2012

I am so glad you are inspired by Ragazza. Sharon pours her heart and soul into that restaurant, and it reflects the hard work, dedication and loyalty of numerous people. I am confused that you would speak so highly of my wife, but fail to give her (and her staff) the credit they deserve. If I used your cookbook for a dinner party, and my guests wanted the recipes, wouldn't you want me to promote your cookbook?


HS: Sincere apologies if the post came off that way Alisha. I probably would have just linked to the newspaper version with the recipe (on one of my favorite lists), if I had been aware of it. I've definitely linked into Ragazza in the past as a favorite place I enjoy - I was just genuinely nervous about linking in in such a direct way to my mailing list/front page. It has been a problem in the past. Definitely wasn't trying to do the wrong thing here, apologies if it came off that way. Happy to link to Sharon's version up above.

 

bagelsandmoxie
June 19, 2012

Maybe it smarts to be called out on your own blog, but I don't think my comment was so strongly worded as to merit being deleted. I was just trying to stick up for a local chef who deserves to be credited for her creativity and hard work!

HS: Not at all the intent. Happy that Sharon pointed out her version, and more than happy to link to it.

 

Lindsay
June 19, 2012

Always fantastic to find new ways to use kale! I never thought to mix it with avocado.

And the dressing sounds yummy - good for summer salads!

 

Kari Zazzara
June 19, 2012

Sounds fantastic, although I have been having a hard time finding green garlic as of late, (Rainbow still have it?) I may try with some spring shallots from Dirty Girl Farms. Got my knife and glasses from Quitokeeto and they are just lovely! Thank you! Also, so glad I stuck with the comments as I also thought you were talking Pizzetta 211, but knew you lived closer to me. I must try Ragazza next.


HS: Hi Kari - I think I might have picked it up at Knoll at the Ferry market. Happy to hear your package came through - sounds like I should have walked it over :)

 

Alisha
June 20, 2012

Heidi- thank you so much!! I did not want to offend or flame you, at all. I can see this is a misunderstanding and appreciate your response. I'd love to help you get a table at Ragazza. :) However, I don't know how to contact you directly. Do you mind emailing me? Cheers - Alisha


HS: Happy to Alisha - and will do.