The Raw Deal

Farmers Market Salad
Chef’s note: You can make this any
time of year without the corn and
fresh basil. It’s especially tasty if you
mix it and let it sit for a while. Extra
dressing will last 5 days in the fridge.
Serves 6 (Yield: 12 cups)
1 bunch kale, thick stems removed
and leaves coarsely chopped
1 bunch rainbow chard, thick
stems removed and leaves
coarsely chopped
1 red sweet bell pepper, seeded
and cut into a 1∕4-inch dice
1 yellow (or orange) sweet bell
pepper, seeded and cut into a
1∕4-inch dice
1 bunch scallions, finely chopped
3 ears sweet corn, shucked, lightly
steamed and cut off the cob
2 tablespoons chopped parsley
2 tablespoons chopped basil
1∕2 cup red and yellow teardrop
tomatoes
FOR DRESSING:
1∕3 cup fresh lemon juice
1∕2 cup extra virgin olive oil
1 tablespoon garlic (about one
head), chopped
3∕4 teaspoon sea salt
1∕2 teaspoon fresh ground black
pepper
1. Whisk together the lemon juice,
olive oil, garlic, salt and pepper until
well combined. Set aside.
FOR SALAD:
1. Place the kale and chard in a
large bowl. Add half of the dressing,
and gently massage it through the
greens for about 3 minutes.
2. Add bell peppers, scallions, corn
and herbs to the greens. Add more
dressing to taste, and mix until all
the vegetables are combined.
3. Garnish the salad with red and
yellow teardrop tomatoes.
Per serving: 208 calories, 2 g fat
(.3 g saturated), 14 g protein,
44 g carbohydrates, 15 g fiber,
815 mg sodium