Kale Salad with Pickled Red Onions & Peaches

Kale Salad with Pickled Red Onions & Peaches
Author: 
 

Ingredients
  • ½ red onion, sliced
  • 3 Tbsp. apple cider vinegar
  • ¼ cup Driftless sunflower or olive oil
  • 1 tsp. grainy mustard
  • Salt & pepper to taste
  • 1 large peach, pitted & chopped
  • 1 sweet red pepper, chopped
  • 1 bunch lacinato kale, stemmed & coarsely chopped

Instructions
  1. Place sliced onions in a colander & pour a couple cups of boiling water over it.
  2. Combine vinegar, oil, mustard, salt, & pepper in a bowl & add drained onions.
  3. Let sit a minute or two (they should turn vibrant magenta) & add peaches & red peppers.
  4. Steam or blanch kale then cool in an ice-water bath.
  5. Toss with pickled onion mixture & serve immediately.

 

Cucumber and Lemon Balm Salad

Cucumber and Lemon Balm Salad
Author: 
Recipe type: Salad
Serves: 4-5
 

Ingredients
  • 2 cucumbers (thin strips of skin peeled lengthwise in stripes if you wish), sliced in half lengthwise & seeds removed
  • 1 tsp. salt
  • ½ fresh onion, thinly sliced
  • ½ -1 banana pepper, seeds removed & thinly sliced or minced
  • 1 clove garlic, minced
  • 2 Tbsp. Driftless sunflower oil or olive oil
  • 2 tsp. white wine vinegar or fresh lemon juice & zest
  • 1 tsp. honey
  • Salt & pepper to taste
  • 2 Tbsp. fresh lemon balm, cut into chiffonade

Instructions
  1. Cut cucumbers on the bias into ¼” slices & place in a colander in the sink.
  2. Sprinkle with salt & toss & let sit for 10 minutes.
  3. Meanwhile, whisk garlic, oil, vinegar, & honey together in a serving bowl.
  4. Add onions & banana peppers. Press cucumbers dry with a paper towel & toss with everything in the bowl.
  5. Taste & season with salt & pepper.
  6. Garnish with lemon balm & serve with crusty bread.