It’s the crunch of curly kale that entices Curtiss Hemm to this fall-time leafy green.
“It’s one of those greens that can make someone who likes to eat meat, not eat meat,” said Hemm, founder of the Carriage House Cooking School in Peru and the executive chef at the View restaurant in Lake Placid.
Massage it well to release the flavors. Mix up a maple dijon dressing. Grate a generous amount of parmesan on top, and you’ve got a recipe for one of Hemm’s favorite kale salads.
“Especially this time of year when there’s plenty of access to local kale, maple syrup, cheeses that make it an exceptional economic boost for our farm friends.”
Hemm shared his recipe with Northern Light co-hosts Monica Sandreczki and Catherine Wheeler.
Kale Salad with Maple Dijon Dressing
8 cups trimmed & chopped curly kale (2 bunches)
2 tablespoons extra virgin olive oil
3 tablespoons fresh lemon juice
1 teaspoon dijon mustard
2 tablespoon local maple syrup
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 avocado, pitted and cubed
1/4 cup roasted unsalted pumpkin seeds
4 tablespoons grated parmesan
1. In a large bowl or jar, combine the olive oil, lemon juice, dijon, maple syrup, salt and pepper. Whisk or shake to combine.
2. Add the chopped kale and then use your hands to massage the dressing into the leaves. This will help make the kale release a bright green color and soften its texture.
3. Add the avocado and most of pumpkin seeds then mix to combine.
4. Divide among four bowls and shave a tablespoon of parmesan cheese over each salad.
5. Sprinkle the remaining pumpkin seeds over each salad.
