Baby Kale and Strawberry Salad Recipe

Makes 4 main-course servings, or 6 to 8 servings as a side dish

Most kale salads benefit from either finely chopping the kale or massaging the dressing into the mature leaves to soften them. But when kale is in the young, tender stage, as in this recipe, it’s a different story. A zippy strawberry vinaigrette coats the leaves, while more sliced berries and fresh chèvre are mixed with the earthy greens. I usually serve this salad in the springtime, when the new vintage of rosé wines is released.

Ingredients

• 8 ounces young, tender kale leaves
• 1 pint strawberries
• ½ cup chopped green garlic, white and green parts (see “Note” below)
• ¼ cup white balsamic vinegar
• 1 teaspoon whole-grain mustard
• 1 teaspoon Kosher salt
• ¼ teaspoon freshly ground black pepper
• ¼ cup extra virgin olive oil
• 1 cup sliced celery hearts
• 4 ounces chèvre cheese, crumbled
• ½ cup roasted pecan halves (see below)

Directions

Photo Collage: MOA Staff; (Source: Harper Wave an imprint of HarperCollins Publishers, Getty Images (2))

Depending upon the maturity of the baby kale you find (toddler or teenager), there may be some tough, fibrous stems. If so, remove the stems from each kale leaf by lightly pinching the leaf together and pulling the stem upward.

Fill a large bowl or your clean kitchen sink with water and submerge the kale leaves. Pull the leaves out and place in a salad spinner, leaving the water, and any dirt that sinks to the bottom, behind. Spin or pat the kale dry and set aside.

Drop the strawberries into the water ever so briefly and pull them out immediately. (You don’t want strawberries to sit in water for any length of time as they are porous, and will absorb water almost instantly.) Drain and pat dry. Remove the green tops with a paring knife and cut the strawberries into halves if small or quarters if large.

In a blender, combine ¼ cup of the strawberries, the green garlic, vinegar, mustard, salt and pepper. Blend on high until it’s a smooth purée. With the motor running, drizzle in the oil to emulsify. Taste for seasoning and adjust to your liking.

In a large bowl, toss the kale and celery with enough of the dressing to lightly coat. Divide the salad among plates and top with the strawberries, chèvre, and pecans.