Salad Dressings and Kale Chips

Local gardens and farms, in part due to a warm spring, are brimming with fresh greens. There is nothing  quite so nice as a fresh salad on a warm day.

My friend Benjamin mentioned that since greens are abundant now he and his group could use some recipes for dressings. Here are a few of my favorites. He also mentioned kale chips. I love them. My dinosaur kale will be made into chips throughout the year so I have also included directions for how to make them.

Lemon Dill Dressing

 ¾ c. olive oil

½ c. lemon juice

1 T. Dijon mustard

1 T. dill, minced

3 cloves garlic, minced

¼ t. each cumin and paprika

Salt and pepper to taste

Combine all ingredients in blender until smooth.  Makes 1 ¼ c.

Raspberry Vinaigrette

 ½ c. raspberry vinegar

3 T. minced chives, optional

1 T. each lime juices and honey

Salt and pepper to taste

¼ c. each olive oil and walnut oil or ½ c. olive oil

Combine all but the oils in a blender and mix well. Add oils in a slow stream with machine running until dressing is blended. Makes 1 cup.

Fresh Herb Vinaigrette

¼ c. red wine vinegar

¼-1/2 c. fresh herbs such as parsley, basil, thyme, chervil etc., or a combination

½ t. celery seed

Salt and pepper to taste

1/3 c. oil

Combine all ingredients in blender and blend for 15 seconds. Makes about 1 cup of dressing.

 Tuscan Kale Crisps

These make a different and fun appetizer when served upright in a tumbler or vase.

12 large Tuscan kale leaves, rinsed, dried and split lengthwise with the ribs removed

1 T. olive oil

Sea salt and fresh ground pepper to taste

Preheat oven to 250 degrees. In a large bowl toss kale leaves with the oil and season with salt and pepper. Arrange leaves in a single layer on 2 large baking sheets. Bake until crisp- about 30 minutes for flatter leaves and 33 minutes for more crinkly leaves. Makes 24.

Note: Any kale can be used for these crisps.