Warm Carrot and Kale Salad
An original recipe by Alice Lee
1 bunch Red Dog Farm Kale or ½ lb. Stir Fry Mix
1 lb. Red Dog Farm Carrots
½ an apple, chopped into small pieces
1 Red Onion or large Shallot
1 ½ tbsp. butter
1 tbsp. maple syrup
1 handful walnuts or pecans, chopped
1 tablespoon apple cider vinegar
2 tablespoons olive oil
Melt the butter in a frying pan, and add the onion and carrot. Saute covered on low heat, stirring occasionally, until carrots are al dente. Meanwhile, stem the kale (put the stems in with the carrots to soften if you like them) and chop into bite sized pieces. Mix the vinegar, olive oil, and kale in a salad bowl. Using your fingers, briskly massage the dressing into the leaves until they soften and are coated in dressing, which will only take a minute or two. I know, massaging kale seems weird, but it really helps to break down the toughness of the leaves without having to cook them. When the carrots are almost tender, add the maple syrup and cook a few minutes more to let the carrots caramelize. Add the nuts to the carrots and cook 2-5 minutes to allow them to toast, then toss the carrot mixture with the kale. Add the chopped apple and serve warm.
Variations: Substitute some bacon grease for some of the butter, or go big and add bacon crumbles to the salad. Add feta, bleu cheese, or a cooked grain like farro to make a heartier salad.