Recipe By Popular Demand: Creamy kale & vegetable salad with farm eggs & pumpernickel

Served at the Georgia Organics Farmers Feast and the Georgia Ovarian Cancer Alliance Shaken Not Stirred Gala, this salad by Avalon Catering had so many rave reviews, we just had to share!
Many thanks to Dame Jenn Robbins and Dame Cathy Conway for providing this recipe for all to enjoy.

Creamy kale & vegetable salad with farm eggs & pumpernickel

Avalon Catering

Serves 14-16, unless they all want seconds…

Ingredients:

4 bu     young curly leaf kale (or combo of varieties)

2c        garlic parmesan dressing, recipe to follow

8ea       hard boiled eggs, chopped

AN      radish, shaved thin on a mandoline

AN      carrot, shaved

AN      fennel, shaved

3c        pumpernickel croutons, recipe to follow

Directions:

Destem & wash the kale; chop (no more than 1/2" thick) and place in a mixing bowl.  Dress the kale, coating thoroughly, and simultaneously massaging the kale.  Adjust seasoning & add additional dressing as needed.  Plate the kale in your desired serving vessel; top with shaved veg, eggs, and pumpernickel croutons.

Garlic-Parmesan dressing

Makes 4c

Ingredients:

2 ea      garlic cloves, minced

4 ea      egg yolks

1oz      lemon juice

3T        white wine vinegar

AN      water, to thin (will need up to .5c)

1T        kosher salt

2.25c   olive oil

TT        fresh ground black pepper

.5c       parm, grated

Directions:       *use your choice of food processor or immersion blender for the dressing*

Combine the first 4 ingredients plus salt and mix thoroughly.  Slowly add your oil while continuing to mix to emulsify.  Add water to thin as needed.  When all of your oil is added, add black pepper and parmesan, then adjust seasoning as needed.

Pumpernickel croutons

For both the GO farmers feast and GOCA gala, they made a pumpernickel "crumble" from a lot of not-so-pretty bread scraps.  To keep this recipe simple, just make some croutons at home.  Small dice the bread, then toss with melted butter, salt, and toasted/ground caraway seed.  Bake in the oven until crispy.