Sara works for an artisan creamery in northern Utah and she has her own hobby sheep dairy (Three Point Farm in Logan, Utah). She sells sheep shares, lamb, eggs, wool and her shearing services. We recently posted her detailed recipe for Sheep’s Milk Camembert (click here). We’re very grateful to her for sharing this recipe with us:
Kale is a staple in my garden and one of the last holdouts in the fall when pomegranates hit the grocery stores. Bright pomegranate seeds and hearty green kale pair perfectly with a creamy Caesar dressing loaded with cheese and yogurt. In this recipe, I’ve added cucumber and sunflower seeds for additional crunch and a strong, salty feta for enhanced cheesiness, but many tasty variations can be made from the base of chopped kale, pomegranate, and Caesar dressing.
Creamy Kale Caesar Salad
Making the salad:
To make the Caesar dressing, whisk the garlic, anchovy, lemon juice, mustard, and Worcestershire sauce. Add the yogurt, cheese, salt, and pepper and mix well. This recipe makes twice as much dressing as needed for the salad; store the extra in a sealed container in the refrigerator.
To make the salad, wash the kale and remove the tough center stems. Roll the leaves into a bunch and chop roughly. Remove the seeds from half of the pomegranate; this is a messy process but well worth it. Score the pomegranate around the middle and separate into halves. Hold half in your hand over a bowl and hit the back hard with a spoon to make the seeds fall out. Chop the cucumber and feta and mix with the kale, pomegranate, sunflower seeds, and Caesar dressing. Serves 6-8.
1 clove garlic, minced
1 tsp anchovy paste
2 tbsp lemon juice
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 cup yogurt
½ cup aged grating cheese (I use Rockhill Creamery‘s Snow Canyon Edam), finely grated
¼ tsp salt
¼ tsp black pepper
½ lb kale, chopped
seeds from half of a large pomegranate
1 large cucumber, chopped
¼ cup feta (I use Rockhill Creamery‘s Desert Red Feta)
½ cup sunflower seeds