By Andrea Bemis
We grew kale all winter in one of our hoop houses and this spring it has really taken off. Sweet, tender and delicious. This salad highlights fresh radishes and tender chicken breasts that can be grilled in advance. It comes together in a flash and is tossed in a tangy dijon tahini dressing. Perfect served as a side with a cup of our Spring Greens Soup. I hope you all enjoy this salad as much as we do. Grab a fork!
Prep time: 15 minutes
Cook time: 0 minutes
1. Use and immersion blender or small food processor to whisk together all the ingredients for the dressing. Taste test and adjust seasonings as needed. Set aside.
2. Place the chopped kale in a large bowl, drizzle with 2 Tablespoons of the dressing and use your hands to massage the dressing into the leaves until they become tender and turn bright green. Toss in the remainder of the ingredients and drizzle with more dressing. Serve.
Use this recipe as a guide. Adjust measurements and ingredients as necessary.
Photo by Kate Schwager
A farmer to foodie, Andrea Bemis is truly manifesting the farm-to-table lifestyle. Here she shares her delicious recipe creations from her farm in Parkdale, Oregon. Andrea is author of Dishing Up the Dirt Cookbook: Simple Recipes for Cooking Through the Seasons. Find her at dishingupthedirt.com
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