Garden fresh kale salad with tomato, persimmons, and mozzarella

Garden fresh kale salad with tomato, persimmons, and mozzarella

Updated Dec, 14th 2012

Garden fresh kale salad with tomato, persimmons, and mozzarella

Serves one

1 kale leaf 4 inches long: chopped into little pieces. Not quite minced but pretty darn small

3 arugula leaves torn: each leaf is about 3 inches long. Tear these into 1/2 inch pieces. (This aruglua  is the Italian broad leaf variety)

1/2 small tomato: chopped

1/4 persimmon: peeled and chopped

3 mini mozzarella balls: divided in half

7 dried cherries

Dressing:  3 teaspoons of meyer lemon juice and 1 tablespoon of olive oil

Sprinkle with salt and pepper to taste

 

Background: (I live 25 miles just south of San Francisco, along the bay)

The kale, arugula, tomato, persimmon, and meyer lemon are from my own garden.

I harvested the last of my tomatoes three weeks ago before the big rain storm. They

were green back then but they are red now. Yes, I know that sounds very strange to

have tomatoes in December…but it’s California. We are spoiled by temperate weather.;-)

The mozzarella and dried tomatoes are from Monrovia, California (about 400 miles from  me.)

I bought those two items from trader Joes

The olive oil was made in Los Altos, 20 miles south of where I live. I bought the oil at a Farmers Market.

 

Two challenges:

(1)   My challenge was to get to know kale so I sat down and ate a small plate of it, straight.

It’s hard to eat as a big leaf with the stem, but the flavor is fine. It does not have that much of a taste

just like ice berg lettuce does not taste like much. Kale has a hint of a spinach like flavor though.

I do recommend removing the stem and chopping the leaf portion down small.

 

(2)  I wanted my salad to be colorful. . The color orange and green look great together. I also

arranged the food items in concentric circles instead of mixing everything together. When one is trying to win friends over to kale, I think presentation is helpful :-)

(3)  I wanted to play with texture.  I especially like the creaminess of the mozzarella against the crunchy kale and persimmons. Not so sure if I liked the dried cherries. If I had no tomatoes I might have bought red grapes from the farmers market.

Thank you for the class!! I loved the videos and supporting documents. Oh, and I am also now using eEvernote Food, thanks to you.

 

--Vivian :-)

Foster City, California

Discuss This Project

Please sign in or sign up to comment.