campari & kale salad
Author: Chef D. Brown
Ingredients
  • 1 LB (454 G) – Village Farms sinfully sweet campari® tomatoes
  • 1 Head (225 G) – Kale
  • ½ Head (180 G) – Celery (heart only)
  • ¼ Cup (35 G) – Pumpkin seeds
  • ¼ Cup (35 G) – Sunflower seeds
  • 1 Tbsp (16 G) – Hemp hearts
  • ¼ Cup (58 G) – Extra virgin olive oil
  • ¼ Cup (60 G) – Red wine vinegar
  • 1 Ea (1 Ea) – Lemon, juice and zest
  • ½ Tsp (1 G) – Black pepper
  • ¼ Tsp (.5 G) – Sea salt
Instructions
  1. Remove outer stalks from a head of lettuce and set aside for use in another dish;
  2. Clean celery core – carefully pick leaves and set aside; cut stalks into 1” batons;
  3. Clean kale and char whole leaves slightly on a BBQ or very hot cast iron pan.
  4. Coarsely chop kale, transfer to a large mixing bowl, squeeze the juice of 1 lemon over top.
  5. Cut campari tomatoes into quarters. Transfer to the mixing bowl with the kale.
  6. Add olive oil and vinegar.
  7. Gently fold in celery and all of the seeds.
  8. Season with salt and pepper. Plate individual salads and top with roasted chicken.
Recipe by Village Farms at http://villagefarms.com/recipes/tomato-recipes/campari-roast-chicken-recipe