This week at market, I picked up a bag of Red Russian Kale from the greens lady (K&S Farm, Southern Md.). She said it was a milder kale that could be eaten in salad, rather than needing to be cooked. I also got mozzarella from Tom the Cheese Guy, and was envisioning a more typical summer tomato mozzarella salad, but changed course after tasting the kale. Somewhere between a spicy arugula and slightly bitter spinach, it cried out for something sweet. I used a few strawberries left over from the weekend’s crisp (great way to use berries on the verge of going bad) to make a strawberry balsamic vinaigrette that was the perfect topping to some spring onion greens, mozzarella and kale.
Mash several very ripe strawberries, add 1 T olive oil and 3 T balsamic vinegar, a squeeze of lemon juice, pinch of salt and several turns of freshly-ground black pepper. Whisk and allow to stand for 20-30 minutes to let flavors meld.
This would also make a great glaze for chicken or fish.