Kale salad + tomatoes

I have been leading some of my cooking lessons by starting at the farmers market. It has been an incredible opportunity to see the whole environment through someone else's eyes for whom the experience is new and a little foreign. It's made me think long and hard about why the market matters. Also, it's forced me to stop in the moments that feel routine and look at things with more wonder and curiosity. 

And today as we drove home with a backseat overflowing with fresh veggies and berries, I was struck by how special the process is of buying food from the people who grow it. You can taste the care. The tomatoes are juicier and more colorful. They become an offering rather than just a tomato. A gift of great beauty for the ordinary and spectacular act of eating and sharing. 

The key to this salad is kissed-by-the-sun tomatoes. Hopefully from a garden or market. Share it with people you love. 


Kale salad + tomatoes
adapted from Deborah Madison's Vegetable Literacy 
serves 4

10 Italian kale leaves (1 small bunch of kale)
3 TBS mint leaves, chopped
1/3 cup olives, chopped
2 handfuls of cherry tomatoes, halved
1/4 red onion, chopped
sprinkle of sheep’s milk feta (optional)

2-3 TBS olive oil
1 TBS apple cider vinegar
1 tsp mustard
red chile flakes

For salad, cut kale into thin strips. Mix with mint and drizzle with 1 TBS olive oil and a good pinch of salt. Massage kale until glossy. Chop remaining ingredients. Toss with kale. Combine remaining olive oil with vinegar and mustard. Stir well to combine. Season with salt and pepper. Be careful to not over salt as the olives and cheese are salty. Pour over salad and toss. Top with a sprinkle of feta.