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
Serves 14-16, unless they all want seconds…
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
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.
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.
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.