CSA last week! This calls for another exclamation point! I visited the farm and came home with storage garlic and sweet potatoes, and a huge bunch of kale. I made homemade ravioli stuffed with kale pesto that night (recipe coming soon!). A friend I met at CCCC last semester is working on the farm and gave me a tour of what's been planted so far. I'm so excited and ready for the arrival of asparagus, fresh eggs, radishes, lettuces, strawberries, and herbs! Anybody else ready for spring vegetables or fruits?
I didn't make the Food Matters Project recipe since I was out of town, so check out this week's recipe over at the Fifth Floor Kitchen. Instead I decided to share a salad I can't get enough of lately. Don't worry if you don't have brussels sprouts, just add more kale. Hazelnuts, almonds, or sunflower seeds can replace the toasted pine nuts. You really can't go wrong with this salad. I've made variations of it with avocado and pecorino, and it's just as good.
Adapted from Bon Appetit
1 bunch of kale, chiffonade
6-8 brussels sprouts, grated
1 celery stalk, small dice (.25 in)
1 carrot, small dice (.25 in)
half of a small red onion or shallot, sliced thin
1 tbsp mustard
1 tbsp white balsamic vinegar
2 tbsp walnut oil
1/4 tsp cayenne
dash of salt and pepper
1/4 c toasted pine nuts
Put the kale, brussels sprouts, celery, and carrot into a large bowl. Mix the onion, mustard, vinegar, oil, cayenne, salt, and pepper into a smaller bowl. Mix well and let sit for 10-15 minutes, so the flavors meld. Pour over the kale mixture, and massage well with your hands for about five minutes. The kale will start to break down a bit. Toss in the pine nuts, and serve immediately or refrigerate for later.