FEATURED RECIPE: COOL KALE & TANGY TOMATO SALAD
Here’s a refreshing way to serve those fine in-season tomatoes.
Massage these ingredients together until the kale is soft:
1 pound flat-leaf kale (about 2 bunches), stems removed and chopped into bite-sized pieces
1/4 cup olive oil, or more to taste
1/2 teaspoon kosher salt, or more to taste
Whisk these items together and toss:
2 medium garlic cloves, minced
2 tablespoons organic apple cider vinegar
2 teaspoons Dijon mustard
12 ounces red or yellow cherry tomatoes, halved
2 medium scallions, thinly sliced (white and light green parts only)
2 tablespoons thinly sliced fresh mint leaves
Kale has sturdy leaves that make it an excellent choice for a hearty salad. Best when served immediately.