Small Family CSA Farm
Great food from people you know.
S 2958 W. Salem Ridge Road
La Farge, Wisconsin 54639
Farm Phone: 1-608-625-4178
Jillian Varney, Organic Farmer
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INGREDIENTS
- 1 (16 oz.) can California Black Ripe Olives
- 1 (15 oz.) can chickpeas, rinsed and drained
- 2-3 cups kale, finely chopped
- 1/2 cup thinly sliced red onion
- 1/4 cup olive oil
- 2 tablespoons white wine vinegar
- 2 tablespoons lemon juice
- 2 tablespoons minced shallot
- 1 clove garlic, minced
- 1 teaspoon sugar
- Salt and pepper, to taste
- 1-2 tablespoons chopped fresh parsley
- 2-3 tablespoons grated Parmesan cheese (optional)
INSTRUCTIONS
- In a large bowl, toss together olives, chickpeas, kale and red onions.
- In a medium bowl, whisk together olive oil, vinegar, lemon juice, shallots, garlic and sugar. Season with salt and pepper, to taste.
- Pour desired amount of dressing over salad and toss to coat evenly. Add fresh parsley and toss again. Sprinkle with Parmesan cheese before serving, if desired.
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