A winning recipe at the Kale Festival


Jackee’s kale salad with feta and dried cranberries

1 large bunch kale (about 12 leaves) removed from stalk

1 teaspoon coarse sea salt

1-1/2 tablespoons apple cider vinegar

1 tablespoon extra virgin olive oil [evoo]

1/4 cup dried cranberries

1/4 cup toasted sunflower kernels

1/2 c crumbled or diced Mermaid Farm Feta

1 crisp apple, diced small

Slice kale in very thin strips. In a large bowl mix kale with salt and begin to massage vigorously for 3 minutes. This breaks down the fibers and releases some of the bitter flavor. Toss with vinegar and evoo. Add remaining ingredients and serve.

Jackee Foster is the cheesemaker at Mermaid Farm and Dairy