Kale, stone fruit and lemon raspberry vinaigrette
- 1 bunch lacinato kale
- 1-2 firm-ripe choice of stone fruit, thinly sliced
- ½ basket of raspberries
- ¼ c pepitas, toasted
- 6 oz fresh raspberries
- 2 t lemon juice
- 2 t red wine vinegar
- 3 T evoo
- 1 T honey
- s+p to taste
Remove the stems from the kale leaves, stack 4-6 together and tightly roll like a cigar. Thinly chiffonade and set aside. You can clean them at two stages, rinse the whole kale leaves and dry them with a towel, or add the ribboned pieces to a salad spinner.
For the vinaigrette, place raspberries in a sieve (fine mesh strainer) and push through with a spatula to separate seeds. You'll end up with a raspberry puree. Whisk the puree with the rest of the ingredients. Adjust flavors if needed. If you want to reduce waste, try using the raspberry seeds in oatmeal or a smoothy.
I used 1/2 yellow nectarine and 1/2 yellow peach. Slice thinly and mix together. Toast the pepitas in the oven between 325˚-400˚, for 8-12 minutes. The hotter temperature will toast the seeds faster. Keep an eye on them as they can burn quickly! Let cool before tossing them in the salad.
Use the dressing to massage the kale until soft, 1-2 minutes. Gently mix in stone fruit and raspberries and finish with toasted pepitas.
***Try substituting seasonal fruits and other nuts/seeds. Chopped/slivered almonds are great!***