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 Martha’s Vineyard.

Photos 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