Summer Kale Salad
GM of Culinary Services
Menno Haven Retirement Community
GM Jeremy Fry of Menno Haven Retirement Community developed a partnership with Spiral Path Farms to source organic produce. In season he and his team offer a weekly farm basket to their independent living residents so they can purchase fresh fruits and vegetables with their dining dollars. Each week, the chefs at Menno Haven, which is managed by Cura, incorporate some of the produce into weekly menu specials, like this dish.
1/3 cup olive oil
3 tbsp. champagne vinegar
1 tbsp. Dijon mustard
1 cup chopped kale
2 tbsp. sliced green onions (1/2-inch long)
¼ gala apple, julienned
½ radish, thinly sliced
2 tbsp. feta cheese
1 tbsp. candied pecans
1 tbsp. dried cranberries
1. In medium bowl, combine olive oil, vinegar and mustard; blend dressing with immersion blender until emulsified.
2. In salad bowl, combine kale, green onions, apple and radish; toss with 2 tablespoons Dijon dressing. Add feta, pecans and cranberries; toss to combine. Transfer to serving plate and drizzle extra dressing around salad, if desired.
Photo courtesy of Cura Hospitality