Late Harvest Kale and Tomato Salad
Makes
2
servings
Enjoy the last of your summer tomatoes with fall kale. This salad only works for a few weeks and we look forward to it every year.
Meal Type
Salads & Soups
Diet Type
Gluten-Free
Vegetarian
Ingredients
1 pound new crop potatoes, red or Yukon Gold cut into ½ inch dice
½ bunch kale
6 tablespoons extra virgin olive oil
3 tablespoons white wine vinegar
½ teaspoon mustard powder
1 teaspoon sea salt
¼ cup fresh basil chopped
¼ cup red onion minced
2 medium sized tomatoes chopped
¼ cup feta cheese crumbled
½ bunch kale
6 tablespoons extra virgin olive oil
3 tablespoons white wine vinegar
½ teaspoon mustard powder
1 teaspoon sea salt
¼ cup fresh basil chopped
¼ cup red onion minced
2 medium sized tomatoes chopped
¼ cup feta cheese crumbled
1
Steam the potato pieces until they are fork tender (about 10-15 minutes). Set aside in a bowl.
2
Remove the stems from the kale and steam until tender. Cut into bite-size pieces.
3
In a large serving bowl combine the oil, vinegar, mustard powder, and salt. Whisk until well blended.
4
Add the basil and mix again. Add all the veggies and toss gently.
5
Sprinkle the cheese on top just before serving.