It's a-blazing outside and you (like us) probably dread turning on your oven. It might even already feel like an oven in your house, so why make it worse, right? Well, here's a a great side dish or main course that requires minimal cooking. And now that our local growers have tons of delicious, fresh kale you can get get your ingredients directly from the source- just come on down to the Tuesday Growers Market and buy it from the person who grew it! To make this tangy kale salad you will need: 1 bunch of kale (Red Russian or Green Curly are good choices), leaves removed from ribs 2 cups button mushrooms, quartered 1/2 cup sundried tomatoes, rehydrated with boiling water and chopped 1/2 cup feta cheese, crumbled 1 tablespoon safflower or olive oil 1 tablespoon garlic, minced 1 tablespoon Dijon mustard 2 teaspoons dried basil 1 teaspoon dried oregano 1/2 teaspoon sea salt 1/4 teaspoon black pepper 1/4 cup balsamic vinegar 1/4 cup safflower oil
In a medium skillet over high heat, add 1 tablespoon of oil and drop mushrooms in. Season with a pinch of salt and pepper. Saute the mushrooms until they release their juice, about 7-8 minutes. Remove from heat and let cool. In a large bowl combine the kale, mushrooms and tomatoes. In small bowl whisk the garlic, mustard, basil, oregano, salt, pepper and vinegar. Slowly whisk in oil until well combined. Pour dressing over salad and toss to coat. Add feta cheese and gently toss.