Corn and Kale Salad
There were many recipe requests for the kale salad we served at one of our pumpkin festivals. This recipe comes courtesy of Taylor Katz of Free Verse Farm and the Farmer’s Apothecary a 2013 assistant in the farm kitchen. It is a versatile salad that works well with just about any addition you can think of. Here, the sweetness of late fall corn complements the bite of fresh red onions (we pickle ours), with dry aged Thistle Hill Tarentaise to round out a wonderful flavor.
- 2 bunches curly kale
- 5 ears sweet corn or 1/2 cup frozen
- 2 medium red onions
- 4 oz dry, aged cheese we like Thistle Hill Tarentaise
- 1/2 c olive oil
- 1/3 c apple cider vinegar
- 2 T maple syrup
- 4 cloves garlic
- 1/2 t salt
Sprinkle rough chopped garlic with salt and allow it to sit on your board for 5 minutes. In a blender or bowl, combine garlic, apple cider vinegar, and maple syrup. Slowly add or whisk in the olive oil until smooth. Pull the kale leaves from their stems and rip or cut into 2”x2” pieces. Transfer to a large metal or ceramic bowl. Pour dressing over the kale and massage well with your hands, let sit for 20-30 minutes then toss with additional dressing or salt, if needed. Strip the corn and blanch or roast kernels, if necessary (if the corn is just picked there’s no need to even cook it!). Shred the cheese into small pieces. Cut the onion into narrow half moons. Add the cheese, onion, and corn to the salad. Mix well and adjust seasonings. Serves 4-6.