Here is recipe from one of our CSA members who gets asked to bring this to all the summer picnics they attend:
4 cups packed, finely chopped raw kale (preferably dinosaur kale)
1 lg. red apple (Fuji, Honeycrisp) chopped, divided
1 c. thinly sliced celery
½ c. walnuts, toasted and chopped, divided
¼ c. plus 2 Tbsp. raisins, divided (I used craisins)
2 Tbsp. Dijon mustard2 Tbsp. water - more if needed (I added about 1/4 cup because it was so thick)
1 Tbsp. Red Wine Vinegar
1/8 tsp. sea salt
Place kale in a large bowl.
Add half the apple along with the celery, ¼ c. walnuts and ¼ c. raisins.
Put remaining apple in a blender along with remaining ¼ c. walnuts, remaining 2 tablespoons raisins, mustard, water, vinegar, and salt.
Puree until well combined and slightly thick, adding water if needed to thin.
Pour dressing over kale salad and toss to combine.
This is where a listing of the produce that is included in weekly CSA baskets is typically posted.
Click here for the Weekly Share Listing.
Click here for links to recipes and meal suggestions for the week.
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