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Kale Hero Salad

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Several months ago, I saw newscaster Dylan Ratigan describe a farm he had visited north of San Diego and make this delicious kale salad.  I know that it is delicious because I’ve made it for large gatherings numerous times.  It’s a hit every time!

The story behind the salad: The farm, Archi’s Acres, has two claims to fame:

First, it is a state-of-the-an organic, hydroponic greenhouse operation that has great success providing multiple varieties of kale, living basil, avocadoes, and other vegetables to local markets. 

Second, it is also the site of Veterans Sustainable Agriculture Training (VSAT), the results of a vision by owners Colin and Karen Archipley. 

The farm and the training program serve as an entrepreneurial incubator for transitioning veterans from Iraq and Afghanistan, where Colin served as a Marine on multiple tours of duty.  You may read more about this young couple and their dreams by checking online at Archi’s Acres.

Meanwhile, I’ll get back to the  Ingredients for the Kale Hero Salad

For the Kale Hero Salad Dressing:

  • 8 garlic cloves (minced)

  • 2-inch piece of ginger root (peeled and minced)

  • 1/3 cup Balsamic vinegar(Add to garlic and ginger to allow vinegar to be absorbed

  • before adding the oil.

  • 1/3 olive oil(slowly whisk)

  • Salt and Pepper

For the most satisfying flavor, make the dressing first and set it aside while preparing the other ingredients.

In a large bowl, add the following:

  • 2 bunches of kale (Roll crosswise, slice down center lengthwise, and then slice leaves thinly.  Repeat with the chard.)                                 

  • 2 bunches of red chard

  • ½ cup toasted and chopped almonds

  • ½ cup Gorgonzola Cheese (crumbled)

  • 2 Fuji apples (cored and cut into 1/4 inch cubes)

  • 1 papaya (quartered; seeds removed and roughly chopped)

Toss the dressing with the salad and enjoy!