I’ve put loads of effort into my garden this year, and to be honest, thus far, it hasn’t really paid off! I’m hoping now that summer’s finally arrived, we may have better luck. It certainly can’t get much worse. 
That said, the one thing in my garden that’s been glorious, and a steady producer, has been the Kale plant.
I do like Kale, but planted this specially for Kale chips, and maybe some smoothies. I find Kale generally rubbery and tough, and eat it because it’s good for me. Unfortunately I don’t know what variety of Kale I planted, but the leaves are smaller than the ones in the shop, and much more tender, making a delicious raw salad.
- (60g) 5 Tablespoons Olive Oil, Divided
- (15g) 2 Tablespoons Lemon Juice
- 3 cups (750ml) Stemmed And Sliced Kale
- (60g) ⅓ cup (80ml) Grated Parmesan Cheese
- Whisk together the lemon juice and olive oil until well blended.
- Add salt and pepper to taste.
- In a large bowl, toss together the kale, dressing, and Parmesan cheese.
- Enjoy!
***********
Please take a moment to visit the blogs of our other Festival of Food participants. The links in this list will be live by the end of the day, as participants are all in different time zones.
- Jennifer at Hybrid Rasta Mama shares Grilled Fennel and Tomatoes with Basil! This recipe brings together some of the freshest, most vibrant flavors from her garden into a simple dish that even her wee-one adores! You can also find Jennifer on Facebook.
- Luschka at Keeper of the Kitchen shares a simple, summery salad of kale and parmesan, one of the only crops Luschka’s managed to keep away from the snugs and snails so far this year. You can also find Luschka on Facebook.
- Sam in a guest post at Hobo Mama shares a garlicky, sweet, salty, and tangy topping for salads, sandwiches, pasta, and burgers and pairs it with a delightful dish that will help you use up the tomatoes and spinach fresh from your garden or farmers’ market! You can also follow Hobo Mama on Facebook.
- Lindy at Poppy Soap Company shares a recipe for Grilled Peaches with Balsamic Vinegar. This easy recipe pairs well with protein heavy meals as a decadent and easy side dish! You can also find Lindy on Facebook.
- Angela from Earth Mama’s World scored some ‘imperfect’ veggies from a local farmer’s market and turned them into a perfect rosemary roasted veggie dish! You can also follow Angela on Facebook.
- Amy at Anktangle details two different methods of preserving hearty summer greens (such as kale and chard) so you can enjoy the variety—and nutritional benefits!—year-round. You can also follow Amy on Facebook.
- Destany at They Are All of Me creates low fat, healthy mock ups of some of her favorite restaurant dishes, using whole foods and ingredients from her garden. You can also follow Destany on Facebook.
Stay connected! Be sure to “Like” the Festival of Food Carnival Facebook page.
This recipe features in A Very Thermie Christmas, where you can find it and 50 other recipes perfect for a Thermomix assisted Christmas. Read more about it here.
Isn’t it interesting how the plants we grow at home can differ from what we buy at the store? I find most of my plants to be less robust than store bought, but I chalk it up to lack of fertilizer and chemicals.
I’ve never tried kale, actually, but that salad looks so cool and fresh, it makes me want to!
Thanks! I’ve never enjoyed Kale fresh, but it’s sooo good this way. 🙂
Mmmm, your kale salad looks delicious! I LOVE kale, but I usually eat it cooked because its flavor is generally a little on the bitter side for me to want to eat raw. I’ll give it another go with this recipe and some baby leaves from my garden—thanks for the tip!
Let me know how it goes!
That looks delicious! You had me at parmesan. I’ll eat pretty much anything with cheese on it. 🙂
You and me both!