Thankfully super star veggie Kale continues to stay on the hit list for favorite food trends this year. With its super blast of vitamins jammed into its every bite of leafy goodness, I try to eat as much of it as possible. Just recently out of season (hint* my farmer Wolf from Green Croft Gardens told me it freezes well so I did just that!), it grows very well here in the Okanagan. Because of its sometimes-tough texture, many still wonder how best to prepare it. Once you remove the tough veins from the leaves, I find it easy to sauté with a little olive oil, garlic if you like, and finished with a spritz of Bragg seasoning. Kale is also delicious served raw. Recently, as one of the Judges of the Ambrosia Apples Orchard to Table Recipes Contest, I was able to taste a winning recipe featuring both kale and my favorite apple variety – local discovered Ambrosia! A Canada-wide contest, we were thrilled when this Ambrosia Kale Salad submitted from Marilyn Bergen in Cawston, BC won second place. Healthy and delicious, this is the perfect salad to liven up those winter palates as well as to celebrate our beloved local apple industry for National Apple Month this February.
“My Ambrosia Moment” is a new contest where Ambrosia fans and consumers can share photos of themselves enjoying their favourite fruit. Contest ends March 5th and the winner will receive a gift certificate for a three-night stay and the Delta Grand Okanagan in Kelowna, BC, plus $500 to spend during their stay. Go to http://ambrosiaapplescontest.com to submit your entry. And don’t forget to check out the http://www.ambrosiaapples.com website to learn more about my favourite apple and about its history and discovery by the Mennell family in the Similkameen Valley! Discovered by wife Sally, Wilfrid Mennell named the bi-coloured apple “Ambrosia”, which in Greek mythology means “food of the gods”. I concur.
~ Jennifer Schell
Ambrosia Kale Salad
Marilyn Bergen, Cawston
Ingredients:
4 cups packed raw kale torn into small pieces
2 large Ambrosia apples cut into small wedges (save 1/4 cup for dressing)
3/4 cup roasted walnuts (save 1/4 cup for dressing)
1/2 cup raisins
1 cup thinly sliced celery
2 Tbsp. lemon juice
2 Tbsp. honey
2 Tbsp. Dijon mustard
2 Tbsp. water
1/4 tsp. sea salt
1/4 tsp. black pepper
Directions:
In a large bowl put kale, apples, walnuts, raisins, and celery. Toss thoroughly.
In a blender put the 1/4-cup of apples, 1/4 cup of walnuts, lemon juice, honey, mustard, water, sea salt and pepper. Blend well.
Pour the dressing over the kale mixture. Adjust the amount you use depending on your taste preference.
Put into a salad bowl for serving.