[Please excuse the poorly-lit iPhone photos.]
I stopped by the farmer’s market this weekend to pick up some peppers for our Sunday afternoon of pickling and canning. In the process, I came across these cute little cherry tomatoes. And kale. And in my search for some type of cheese to throw into this evolving salad, I bought some cheese curds.
It may seem like a strange combo, but it was really tasty. Be careful when adding the salt because cheese curds are pretty salty already. Eric and I ate this, walked around the neighborhood a bit, then came back and canned 13 jars worth of pickles and pickled peppers. If they turn out like I think they will, I’ll share the recipe on here.
Eric also got his first lesson in mandolin technique when slicing the cucumbers. About two minutes after I showed him how to use it and warned him to be very careful not to chop his finger off – you guessed it – he sliced the top of his finger off. The cukes were fine, though, and so was he. As for me, my eyes burned putting my contacts in this morning from the pepper oils that are still on my fingers, but I think it will be worth it.
Kale, Tomato, and Cheese Curd Salad
1 bunch Lacinato kale, finely shredded
1 cup sliced cherry tomatoes
1 cup squeaky cheese curds, chopped into small chunks
1/4 cup extra virgin olive oil
1 fresh cayenne pepper or other spicy pepper, minced
juice of 1 lemon
salt to taste
In a large bowl, toss together the tomatoes, kale, and cheese curds. In a separate bowl, whisk together the olive oil, pepper, and lemon. Dress the salad to your liking and season to taste with salt.