Recipe: Mushroom, Stone-fruit, Wilted Kale Salad
Summer salad using the best of local produce -- kale, mushrooms, and stone fruit
This has become my hands-down favourite salad this summer -- it's both healthy and tasty. Even people who don't typically enjoy kale are fans of this dish -- the sweetness of the stonefruit and the garlicky pleasure of the mushrooms more than counter any bitterness that non-kale-fans usually complain about. If it's early in the summer, I like to use the garlic scapes or the little pods for that extra special kick.
I've tried it with peaches, nectarines, cherries, and plums now, and I have to say that the best combinations for my palate have been the peaches or nectarines. I've been using cremini mushrooms, which are the same variety as button mushrooms except exposed to sun which ups the vitamin D value. (White mushrooms generally lack that benefit; they need exposure to UVB to get that perk!)
I recommend using a large cast-iron frying pan for this dish as it will retain the heat for wilting the kale and even soften the fruit enough for them to relinquish some of their juices to create a great blend of tastes.
(If you are unfamiliar with my recipe style, be warned that it tends to run toward the "add the amounts you like" end of the spectrum with the amounts I used the last time in square brackets at the end.)
Next post: CHFA product reviews: Celtic Sea Salt, Cheeky Monkey, Lovemore, Koochikoo 2015-09-24 10:49:32
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Recipe: Mushroom, Stone-fruit, Wilted Kale SaladSummer salad using the best of local produce -- kale, mushrooms, and stone fruit
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