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In Season: Kennett's Kale Salad
This kale salad from Kennett might have very well kicked off the whole raw kale craze.
In Season: Kennett's Kale Salad
In this week's In Season, I told you all about kale, and talked to Kennett chef Brian Ricci, the man credited with kicking off Philly's kale salad craze. (I think it even preceded the New York kale salad craze.) Below is the recipe for the two-step bowl o' green that started it all; in cheffy fashion, the measurements are in grams. To convert to ounces, multiply by 28.349. A little arithmetic with your dinner.
Kale - 8 large leaves, shredded
Feta - 80g, crumbled
Squash - 80g, roasted and cubed
Beets - 50g, roasted and cubed
Herbs - a small handful, chopped
Sherry Vinegar - 30g
Extra Virgin - 90g
Salt and Pepper to taste
1. Season the kale first with sherry vinegar and allow it to sit for a few minutes to break down the texture a little.
2. Toss the rest of the components together and serve.
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