Chef Marcus Shell’s King Tide Kale Salad with Microgreens
Ingredients
Microgreens Green Goddess Dressing
4 ounces champagne vinegar
8 ounces blended olive oil
2 tablespoons lemon juice
1½ cups cleaned and chopped kale
¼ cup chopped chives and parsley
Salt and black pepper, to taste
Cracked Pepper Mascarpone
8 ounces mascarpone
10 ounces heavy cream
1½ ounces cracked black pepper
Salt, to taste
Microgreens Salad
16 ounces microgreens or your favorite greens
3 ounces each seasonal fruit
1 English cucumber
2 radishes, thinly sliced
Preparation
Microgreens Green Goddess Dressing
Add the champagne vinegar, olive oil, lemon juice, kale, chives and parsley to a blender. Blend on medium high until smooth. Season with salt and pepper to taste.
Cracked Pepper Mascarpone
Combine the mascarpone and heavy cream in a mixing bowl. Whisk until smooth. Add the cracked black pepper and salt and mix until combined.
Microgreens Salad
Using a vegetable peeler, shave the cucumber into thin ribbons, avoiding the seeds to prevent excess moisture.
Combine the microgreens, seasonal fruit, cucumber and radishes. Gently fold in enough Green Goddess Dressing to coat the salad without weighing down the greens.
To Serve
Spread the Cracked Pepper Mascarpone over the serving dish and top with the dressed microgreens salad.
Notes
This salad was originally created to highlight local microgreens, kale, blueberries and blackberries. If microgreens are unavailable, substitute your favorite greens.
The fruit is intended to change with the season. The original version uses blueberries and blackberries, but other seasonal fruit can be substituted.
