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Cajun Corn and Kale Salad

August 25, 2012

I love going to the Farmer’s Market. It’s so much more fun to buy vegetables there than at the grocery store. (Even if your kale is covered in bugs and takes a long time to clean…) I tried this new salad today  and it’s really good. I wanted to share it so you can make this while these ingredients are still in season. You’ll be glad you did. The corn is so sweet and delicious! It really makes this salad.

Today's fruits and vegetables and cheese

Today’s fruits and vegetables (and cheese)

3 or 4 cobs sweet corn

1 lb kale (remove stems)

2 tsp salt

1 each red and green bell pepper

handful of cherry tomatoes, quartered, or one large diced tomato

1/2 small sweet onion, diced small

1 clove garlic, pressed

1/4 cup extra virgin olive oil

2 Tbsp fresh lemon juice

1/4 tsp salt

large pinch of each: cayenne pepper, black pepper, dry mustard, ground fennel seed, and dried thyme

(or 1 1/2 tsp Cajun spice seasoning)

Fill a large pot about 1/2 full with water and bring to a boil. Add corn and turn off the heat. Let sit for 5 min. Remove corn, bring water back to a boil and add kale and salt. When the corn is cool, cut off the kernels. Cook kale 5 minutes and transfer to a colander to drain and cool. (Unless it’s full of bugs like mine was. Then rinse repeatedly in a big bowl of water until you finally get rid of all the bugs, or until you give up and decide that they probably won’t kill you if you eat a few–your preference.) Squeeze out the extra liquid from the kale and chop finely.

Mix all the vegetables in a large bowl. Combine the rest of the ingredients to make the dressing and toss with the vegetables. Enjoy your healthy and delicious summer salad!




(Recipe adapted from Farmer John’s Cookbook: The Real Dirt on Vegetables)


From → Salads, Vegetables

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