This was a blogluck contribution that I thought turned out super tasty. The combination of veggies and fruit are not something I would ever have come up with...peaches, on salad?! The flavors were amazing together though, and it is another raw kale option that tasted really nice and fresh and substantial. I think this is especially perfect now, when the peaches are just ripe and the corn is fresh off the cob.I found the original recipe at a new blog here. Her directions are a wee bit vague though, and I made a larger amount. My measurements are below, but see hers if you want to make a salad for 2 or 4.
Serves 8
2 large bunches kale
1/4 c. sherry wine vinegar or red wine vinegar
2 lemons, juiced
1/4 c. olive oil
1/4 c. cilantro
salt
1 red onion
4-6 ears corn (depending on size of ear, mine were really small, so I used 6)
4 ripe peaches
1 block salty feta
1. Remove stem from kale and chop into bite size pieces.
2. Mix vinegar, lemon juice, olive oil and cilantro. Add salt generously. In a large salad bowl, mix kale with dressing and stir well so that all greens are coated.
3. Sliver the red onion and add to salad.
4. After cooking the corn, remove kernals and add to bowl, along with peaches. Top with crumbled feta.
This salad seems to get more tasty the longer it marinates. I recommend making it at least an hour in advance.
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