Market Recipe: Early Fall Harvest Salad with Pickled Beets & Kale

Early Fall Harvest Salad with Pickled Beets & Kale

  

By Market Chef Maggie Perkins.

2 heads curly kale
1 tablespoon lemon infused olive oil
1 quart pickled beets, drained and cubed
1 8oz feta cheese, crumbled 
1 bunch chives or scallions, chopped 
1 bunch lime basil and/or fresh mint, de-stemmed, leaves chopped 
3 watermelon radishes, halved and sliced thinly 

2 T fig Dijon mustard
1-2 t honey (to taste)
2 T apple cider vinegar
1/8 cup water
salt & pepper to taste

De-stem the kale and chop well. In a large salad bowl, drizzle olive oil over the chopped kale, massaging it into the leaves completely, about 1 minute. Set aside for 15 minutes.

Assemble prepared pickled beets, feta cheese, chives or scallions,and chosen herbs. Toss with massaged and rested kale. 

In quart jar, combine dressing ingredients. Shake well, toss with salad, correct seasonings, and serve.

Photos by Maggie Perkins & Brittany Black.

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