Kale Raab Salad
About
Raab's are the springtime buds flowering of overwintered brassica Some of these brassicas include broccoli, cabbage, collards, kale and mustard greens. The stems are tender like asparagus and the beautiful flowers are edible and delicious.
Ingredients
- 1 bunch fresh kale raab, washed and cut into bite sized pieces
- 6 cups water
- 1 Tbsp kosher or sea salt
- 2 Tbsp freshly squeezed lemon juice
- 1 Tbsp white wine vinegar
- 2 tsp Dijon or whole grain mustard
- 1 tsp honey
- 1 tsp shallot, finely minced
- 1/4 cup extra virgin olive oil
- 1 tsp fresh chives, chopped
- 1 tsp fresh Italian parsley, chopped
- Salt and pepper to taste
- 1/2 cup heirloom cherry tomatoes, halved
Directions
- In a medium saucepan over high heat, bring water and salt to a rolling boil.
- In small batches, plunge the raab into the boiling water and remove after 10 seconds. Plunge into bath of ice water. Drain and pat dry.
- While the raab is cooling and draining, prepare the vinaigrette. Whisk lemon juice, vinegar, mustard, honey, shallots, chives, parsley, oil together in a small bowl. Season to taste with salt and pepper. 4. In a medium sized bowl, lightly toss the cooled and drained raab with the dressing. Add tomatoes. Adjust seasoning to taste. Serve chilled or at room temp.
- Note from the chef: Use your imagination with this and incorporate your favorite seasonal veggies to add color and texture. This would be quite tasty with the addition of cooked quinoa.