Updated Dec, 14th 2012
Garden fresh kale salad with tomato, persimmons, and mozzarella
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.
(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.
Foster City, California