Recipe by Local Roots recipe contributor, Chef Casey Corn @casey_corn
Have you been wondering what the heck to do with my Mustard Greens Jam recipe from a couple of weeks ago? Well, wonder no more, my Local Roots friends. This salad is a take on the first-ever special I ran when I used to work in fine dining, and if you need any more convincing, it sold out every night. Use this method of rubbing pastes into your salad leaves with other ingredients, and it will change the way you do salad!
1 bu purple kale
1 ½ Tbs mustard greens jam
1 Tbs extra virgin olive oil
1 tsp freshly squeezed lemon juice
⅓ c slivered almonds
tt hard salty cheese, like an aged goat, parmesan, pecorino, beemster, etc
tt flaked sea salt
1. Roughly chop the purple kale and place in large bowl.
2. Drizzle olive oil, lemon juice and salt over the kale, and toss.
3. Scoop the jam out of its container and into the salad, and massage into the kale leaves with your hands. The coarseness of the salt will start to break down the fibrousness of the kale, while the massaging will ensure that the whole salad is evenly tossed.
4. Add almonds, and microplane or finely grate cheese over the salad. Toss one last time, then transfer to bowls. Grate more cheese over the top if desired.
Delicious, farm-fresh harvests are closer than you think.