July 14, 2013

Raw Kale, Asparagus and Walnut Salad

Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces.  By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.

Recipe: Raw Kale, Asparagus and Walnut Salad

This recipe features local produce from 9 Bean Rows Farm, Spring Hollow Farm and locally produced products from Black Star Farm, Fustini's and Food for Thought.


Local verjus
Walnut oil
Local maple syrup

Farm fresh local Siberian kale
Farm fresh local asparagus
Farm fresh local garlic scapes

Raw walnuts


In a glass jar, stir in two tablespoons verjus, two tablespoons walnut oil, one tablespoon maple syrup and season to taste with sea salt and pepper.

Remove three cups
Siberian kale from stems, chiffonade kale and add to a large glass bowl. Slice off woody stems of asparagus.  Chop one half cup asparagus in one half inch sections and add to the glass bowl. Slice off woody stems from garlic scapes. Thinly slice one quarter cup garlic scapes and add to the glass bowl.

Stir dressing well, gently fold dressing on kale salad and let salad rest for ten minutes. Fold in one half cup walnut halves to salad before serving.