I made this dish for my sister's birthday brunch in the Irish countryside and hope that you enjoy it as much as all our guests did—even the nonveggie lovers. It was inspired by a visit to a local farmer's market where I found an organic farmer selling giant bunches of kale and heads of cabbage and the most delicious Irish apples. My sister grows chives and other herbs in her garden, and I was inspired by the color of the chive flowers; they also added a lovely pungent flavor to the salad. Of course, as with all my recipes, feel free to add your own twist and use whatever veggies you can find locally. At the end, I've added some variations to inspire your creativity.
I love kale—I may be turning eccentric in my old age, but seriously: I have it for breakfast! It's packed full of nutrients vital for health and beauty, including calcium, magnesium and vitamin K—vital for bone health—vitamin C, iron, chlorophyll and phytonutrients. Most people never venture beyond simply steaming or boiling their veggies, and I'm hoping you'll venture with me into new territory and discover just how versatile these humble jewels of the earth are.