Learn to cook farm-to-table with Urbane Seattle!

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Chef Audrey Spence from Urbane Restaurant and Bar stopped by to do a farm-to-table cooking demo, showing us how easy it is to use local, fresh ingredients whenever possible. Watch the video to see how she made their Kale Salad, and follow the recipe below for your next lunch or dinner! Click HERE to learn more about Urbane's Featured Farm Night.

Makes about 3 or 4 salads

1 tightly packed quarts Kale, cut into 1” bits

1/4 tsp black pepper

1/2 tsp kosher salt

1/2 jalapeno minced, all pith and seeds removed

1/2 lemon juice

2 Tbl cup bragg’s cider vinegar

1/4 cup extra virgin olive oil

1 cups grated Beecher’s cheddar

2 apples, sliced into thin rounds

½ cup toasted and chopped hazelnuts

Olive oil and finish salt

  • Mix the kale well with all the seasonings, vinegar and oil. Then mix in the cheese
  • Taste for seasoning and add salt or lemon if needed
  • Set aside for at least 1 hour in the refrigerator
  • Arrange about 5 apple slices on a plate and drizzle with olive oil and finish salt
  • Place a small mound of kale in the middle of the apples
  • Sprinkle the chopped nuts on top of the salad

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