Late Harvest Kale and Tomato Salad
2
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
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
Steam the potato pieces until they are fork tender (about 10-15 minutes). Set aside in a bowl.
Remove the stems from the kale and steam until tender. Cut into bite-size pieces.
In a large serving bowl combine the oil, vinegar, mustard powder, and salt. Whisk until well blended.
Add the basil and mix again. Add all the veggies and toss gently.
Sprinkle the cheese on top just before serving.
Ingredients
1 pound new crop potatoes, red or Yukon Gold cut into ½ inch dice½ 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