On Friday, Everyday Chef gave out samples of two salads at Friday Night Live in downtown Rutland. While they weren’t technically dinner salads – our theme of the month- I thought they were great because they utilized two main ingredients that many people are not familiar with – kale and kohlrabi. Despite the unfamiliarity, both items are grown at Radical Roots Farm right here in Rutland. A visit to their farm stand, which is open on Tuesdays, or any of the stands at the downtown farmers’ market, proves that one doesn’t need to travel far to discover new flavors and healthy, tasteful, items to cook. Or, in the case of these salad recipes, you don’t even need to do any cooking to enjoy. Note: If you want to make these salads into full dinners, you could try a piece of grilled chicken on top of the kale salad and a grilled pork chop on top of the kohlrabi.
KALE AND MANGO SALAD
While you probably won’t find mangoes in Vermont any time soon, this is an example of how to incorporate a more exotic item with something you can find in Vermont throughout the summer and into the fall. Massaging the kale leaves really helps soften them down and transform the texture into more of a lettuce-like consistency. And when paired with the sweetness of the mango and dressing, I think people were surprised with the results.
Serves 4 Prep: 15 minutes
- 1 bunch kale stalks removed and discarded, leaves thinly sliced
- 1 lemon, juiced
- 1/4 cup extra-virgin olive oil, plus extra for drizzling
- Kosher salt
- 2 teaspoons honey
- Freshly ground black pepper
- 1 mango, diced (about 1 cup)
- Small handful toasted pumpkin or sunflower seeds
In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing. In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper. Stream in the 1/4 cup of oil while whisking until a dressing forms, and you like how it tastes. Pour the dressing over the kale, and add the mango and pumpkin seeds. Toss and serve.
KOHLRABI AND APPLE COLESLAW
Between the two – kale and kohlrabi – people sampling our salads seemed to know less about the kohlrabi. The part that is most often eaten, and that is used here, is the swollen stem that loosely resembles a turnip. However, kohlrabi grows above ground rather than under. Its taste is comparable to cabbage and broccoli, but a little more sweet, which is why it pairs well here with the tartness of apples and tang of the yogurt dressing. This is a great way to change up a traditional summer barbecue dish. I added in a few handfuls of dried cranberries to add some color. Out of the two salads I gave out, this one disappeared the quickest.
Serves 4 Prep: 15 minutes
- 1 large kohlrabi or 2 small, peeled
- 1 large tart apple or 2 small, cored
- 1/2 cup plain yogurt
- juice of half a lemon, or 2 tablespoons
- 1 tablespoon honey
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon salt
Julienne the kohlrabi and apple. You can use a mandoline or do it manually. If doing manually: slice the kohlrabi and the apple thinly, then stack slices and cut into matchsticks. Note: You may want to sprinkle the apple with lemon juice to prevent browning. For the honey yogurt dressing: In a medium bowl, whisk together the yogurt, lemon juice, honey, pepper, and salt. Toss in the kohlrabi and apple, and mix well. Let sit 10 minutes before to allow the flavors to mingle.