CSA Week 2: Salad It Up!

We’re just about to officially enter summer.  But I don’t really think of seasons as fall, winter, spring or summer; I think of them in terms of food…tomato season is my fav! But right now, it’s salad season!  I’ve been making salads almost everyday with the drop-dead gorgeous veg from my CSA box and from the local farmers markets.  I posted the recipe for this Orange Sesame Noodle Salad over at the Laughing Stalk Farmstead Blog, but thought I’d share it here as well.  It uses a ton of veggies and the beets color the noodles a lovely shade of pink.  Tres girlie!
Next is a simple salad of lettuce greens, radishes, turnips, kohlrabi and pecans with a chimichurri vinaigrette.  I used the leftover chimichurri sauce from the spinach quesadillas post and turned it into salad dressing by adding more olive oil and red wine vinegar to thin it out.  Uh-dic-ting!  I stood at the counter and ate the whole bowl!

This vinegary Kale-Potato Salad will make you pucker!  In a good way.  It’s adapted from Shutterbean’s Salt and Vinegar Potato Salad by adding kale and capers and replacing the red onions with scallions.  I also added dijon, a splash of white wine for additional acidity and for a touch of sweetness, and a spoonful of honey to balance the bitterness of the kale and puckeriness of the vinegar.  Since it’s mayo-free it would be great for a picnic, potluck, or party!  Potatoes, please! 

Kale-Potato Salad


2 lbs new potatoes
2 cups chopped kale
1 bunch scallions, chopped
2 T capers, drained from brine
1/4 cup apple cider vinegar
splash of white wine
2 tsp dijon
1/2 – 1 T honey
2 – 3 tsp Old Bay Seasoning
1/3 cup olive oil
salt & pepper

Boil the potatoes until fork tender; drain and let cool enough to handle then cut into quarters or halves.  Meanwhile, in the bottom of a large bowl, whisk together the vinegar, wine, dijon, honey, and Old Bay seasoning.  Taste and adjust for balance of acidity to sweetness.  Mix in the capers and scallions.  Add the kale and potatoes and stir until well-combined.  Let sit for a few minutes so the vinegary mixture can soak into the potatoes and kale, then add the olive oil, salt and pepper; stir.  Taste, and add more salt & pepper if needed.  Enjoy! 
Get your salad makin’ on!

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