Recipe: Broccoli Kale Carrot Salad With Lemon Dressing
If the elementary school kids chose it over a caramel apple s'more, think how much adults will love this salad.
If faced with choosing between a caramel apple s’more and broccoli, kale and carrot salad, which would you pick? Many of the students who participate in Germantown Elementary’s after-school cooking club, Seed to Plate, were faced with such a choice, and many picked the salad. This doesn’t surprise us because every day we see the power that kids preparing their own food has over their food choices. But, it's such a great anecdote we have to share it, because sometimes we all need a little reminder that the right combination of vegetables and a delicious dressing can be more satisfying than dessert. And even if you’d choose the s’more, this recipe is worth trying.
What makes it above average is how the broccoli and kale absorb the dressing without becoming soggy. Not every vegetable is up to that task. We are also reminded of the important step of massaging the kale with olive oil. Often, when we don’t feel like we have the time, this step is forgotten, but it truly does tenderize the leaves and diminish some of the bitterness. The salad is great served as a side dish, light lunch or, as proven above, an after-school snack.
Broccoli Kale Carrot Salad with Lemon Dressing
From Germantown Elementary’s Seed to Plate Cooking Club
Salad ingredients:
5 cups kale, chopped into bite-size strips
1-2 teaspoons olive oil
⅛ tsp salt
2 cups broccoli, chopped into ½-inch pieces
½ cup carrots, shredded
¼ cup red onion, diced
¼-½ cup feta cheese
¼ cup sunflower seeds
¼ cup cranberries
Lemon dressing:
¼ cup olive oil
2 tablespoon fresh lemon juice
2 tablespoons red wine vinegar
1 tablespoon dijon mustard
1 clove garlic, minced
½ teaspoon dried or 1½ teaspoon fresh oregano
¼ teaspoon salt
⅛ teaspoon ground black pepper
1 teaspoon honey
1. For the dressing: Combine all the ingredients in a lidded jar and shake well or, in a bowl, whisk with a fork to emulsify. Dip a kale leaf in the dressing and adjust honey, salt, and pepper to taste. You can make this dressing as sweet or tart as you like.
2. For the salad: Massage your chopped kale with a little olive oil and a pinch of salt. Rub with your fingers until leaves begin to darken and tenderize. Allow the kale to sit while you prepare the remaining ingredients.
3. In a large bowl, combine broccoli, carrots, onion, cheese, sunflower seeds, and cranberries.
4. Shake/whisk your dressing once more and pour about ⅓ over the salad. Toss to coat, taste, and add extra dressing if needed.
