today at the farmers market I discovered a new leafy green.  semposi, which is like collard greens but a bit sweeter, is definitely my find of the week.  leafy greens are essential in our diets, offering a tremendous amount of chlorophyll, iron, calcium, and vitamins A & C.  they’re sweetest in the colder seasons after a nice frost, so this is the perfect time to get your leafy green party on.

I based my meal (recipe below) on what I found at the farmers market, plus a ltitle inspiration from my current work at Spice Market.  there’s nothing more delicious then sitting down to a homemade meal whose ingredients all come from local farms – you can literally taste the freshness.  the apples & pears came from Breezy Hill Orchard in Straatsburg, NY, and the Semposi & Sunflower shoots came from WindFall Farms in Montgomery, NY. 

this dressing is great with the Fall Salad below, but can also be used with raw lettuce salads or even as a sort of dipping sauce. 

Spicy Candied-Ginger Dressing

yields ¾ cup

 

¼ cup EVOO

4 teaspoons minced cayenne pepper

1/4 cup diced candied ginger

1 tablespoons brown rice vinegar

2 teaspoons mustard

2 teaspoons agave

1 teaspoon salt

¼ cup water

3 tsp lemon

2 scallions, chopped thin (whites only)

1.  Add all ingredients in a blender and blend well.  Chill before using to allow flavors to develop and dressing to thicken.

 

Fall Salad

serves 4 side portions

 

5 cups chiffonaded semposi

1 teaspoon EVOO

1 teaspoon salt

½ teaspoon black pepper

3 medium radishes

1 apple

1 pear

1/3 cup sunflower seeds

1/3 cup pumpkin seeds

¼ cup spicy candied-ginger dressing

sunflower shoots for garnish

1.  Chiffonade semposi by placing leaves one on top of the other & cutting out the spine. Roll width-wise into a log, and slice into 1/4” pieces.

2.  Bring a pot of water to a boil; once water is boiling heat a sauté pan on medium-high.  Blanch kale in boiling water for about 45 seconds, strain immediately.  Add 1 teaspoon olive oil to hot pan and add strained semposi. Saute on medium-high heat for about 5 minutes, mixing in salt and pepper.  Remove from heat and allow to cool.

3.  Julienne the apple & pear (cutting into long, thin strips) either on a mandolin or by hand.  Thinly slice radishes either length or width wise. 

4.  Combine apple slices, pear slices, radishes, both seeds & salad dressing and mix well (adding more dressing if desired).  Arrange semposi on a plate, top with apple & pear mixture, and add sprinkle sunflower sprouts on top.  Enjoy!