Use any kind of kale, or an assortment: lacinato, curly-leaf, Red Russian all work well in this salad. You can also substitute any kind of feta. Mermaid Farm makes our favorite, right here on the Vineyard.

p. 162

Photo by Alison Shaw

1 bunch kale, 8-10 leaves, stems removed
1 cup strawberries, hulled, halved or quartered
1/2 cup pickled turnips or pickled beets
1 bunch globe radishes, halved, with 2″ stem remaining
8 oz. fresh feta, crumbled
1/2 tsp. sea salt
1/4 tsp. cracked pepper
1 tsp. tarragon, finely minced

Tear the kale into bite-sized pieces. Arrange salad in layers or toss, as desired. Dress with a light vinaigrette. Serves four.

From our cookbook Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen Morning Glory's Farm Food: recipes by farm chef Robert Lionette, photographs by Alison Shaw

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