kale and turnip slaw with mustard seed dressing

serves 4

what you need:

from the farm
1 bunch baby Tuscan kale leaves, trimmed and en chiffonnade
1 cup grated (or julienned) purple globe turnips
¼ cup currants
¼ cup pine nuts, toasted

dressing
1 tablespoon fresh lemon juice
1 tablespoon apple cider vinegar
1 teaspoon prepared dijon mustard
1 teaspoon brown mustard seeds, toasted
1 teaspoon sea salt
2 tablespoons sunflower oil (or olive oil)

how to:

• Prepare Dressing. Place the mustard seeds in a sauté pan over medium heat. Toast the seeds (only a few minutes). Remove from stove and set aside. Place the juice, oil, vinegar, salt, mustard, and mustard seeds in a small dish and whisk together well. Set aside. 

• Toast Pine Nuts. Place the pine nuts in the same sauté pan you used for the mustard seeds over medium heat. Toast the nuts until they turn a golden color and begin to release their oil. Remove from the heat and set aside.

• Prepare Kale. Trim stems from kale. If the leaves are large, strip them from their stems and the ribs. Wash and dry leaves well in a salad spinner. Take several kale leaves, stack them and roll them up (as indicated) like a cylinder. Use a chef’s knife to thinly slice the leaves crosswise into thin strips. Repeat until all leaves have been sliced. Place in a bowl.

• Prepare Turnips. Use a large grater to grate the turnips (Alternatively, you can julianne the turnips by cutting them in half and placing the flat side down on a cutting board. Slice vertically in strips  ⅛ inch in length. Turn on the side and slice until the width is ⅛ of an inch as well). Add turnips to the bowl with the kale. 

• Dress Salad. Add the currants and pine nuts to the kale and turnips. Add dressing and toss to coat.

• Rest. Let the slaw rest in the refrigerator in an air-tight container for a few hours before serving. The salad can be stored in the refrigerator for a few days.