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 minutes

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!
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Comments

  • A wonderful salad, full of great flavours and textures.

    Kathryn
  • 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!

    Jennifer
  • 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!)

    Mike @TheIronYou
  • Amazing beautiful and delicious salad!

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

    Caz
  • 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!

    Hannah
  • 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.

    Kee
  • 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!

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

    j3nn
  • 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!

    Diana @ Brooklyn Galley
  • 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.

    molly
  • 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!

    Anonymous
  • 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.

    Kathleen
  • 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!

    Laura @ Sprint 2 the Table
  • 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.

    emmycooks
  • 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!

    Beki
  • 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.

    Karen
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