Produce Picks 3/26/13: Kale and Strawberries

Sometimes it’s easier to get someone to eat their veggies if you combine them with some fruit.  This week at Aldi you can get a pound of strawberries for $1.49.  Add to those strawberries some curly kale from the Farmers Market for $1.25 a bunch and a few more ingredients and you’re ready for some nutrient rich yumminess.

Kale Salad With Strawberries    

Salad Ingredients:1 bunch of curly kale
8 oz. strawberries
¼ c pine nuts (may substitute slivered or shaved almonds, walnuts or any other nut that moves you)

Vinaigrette:
¼ c olive oil
2 tbsp. balsamic vinegar
Juice from 1 lemon
1 tsp. Dijon mustard
½ tsp. cracked black pepper
Sea salt to taste
2 tbsp. diced shallot (may substitute red onion)

De-vein kale (remove kale leaves from stems) and cut or tear the leaves into ½ inch pieces. 

Slice strawberries and set to the side.

Place the pine nuts in a small skillet and toast them over medium heat for a few minutes.  Be sure to shake or stir them around and watch them so that they do not burn.  You will want to remove them and set them to the side when you see that they are turning a richer brown.

Dice shallot and set to the side.

In a bowl, squeeze the juice of 1 lemon.  Add balsamic vinegar, pepper, olive oil, and sea salt to bowl and whisk until the vinaigrette emulsifies.  Lastly, add the shallots to the vinaigrette. 

Drizzle the vinaigrette on the kale and toss.  Add sliced strawberries to the salad and sprinkle the pine nuts on top.

Serve to someone who is afraid to eat their greens and pat yourself on the back.