The item in the farm share I picked up last Saturday that
seemed most seductive (even more so than the two giant stalks of
brussel sprouts) was the bunch of dark green pebbly textured
The recipe I read before making the salad was this one.
Then I chopped up the kale in thin ribbons, made a vinaigrette,
using my usual oil, balsamic vinegar, lemon juice, salt, pepper, and mustard.
I increased the mustard from half a teaspoon to a full teaspoon,
and added some honey and a couple of cloves of garlic.
Then I added walnuts and grated parmesan cheese. I dressed the
salad before the band rehearsal — this was a good idea. Even
doing it earlier in the day wouldn’t have wilted the kale.
The eight people at the rehearsal demolished the salad from the
quite large bunch of kale very speedily. Everybody said it was
good, and there weren’t any plates that had remnants on them.