Location: 21 1/2 Lois St, Norwalk, Conn.
As described by a AAA inspector, it’s “house-made everything” at Sugar & Olives, a small restaurant dedicated to supporting local famers. From sourdough bagels and coffee on the run to hearty suppers, locally grown produce, livestock and meats are always on the menu.
The kale salad is the most popular item, even persuading the pickiest of eaters. “Everyone who tastes it becomes a loyal kale salad eater, even if they swore that they did not like kale before. They learn the recipe and make it at home,” said chef and owner Jennifer Balin.
The dressing keeps in the fridge for up to a month, so double it up if you’d like to use it on all your salads. Even better, the recipe is egg-, wheat- and dairy-free, so it easily accommodates those with food sensitivities.
Kale Ribbons with Miso-Maple Dressing
- ½ small shallot, roughly chopped
- 4 ounces white organic miso paste (non-GMO)
- ¼ cup local maple syrup
- 2 tablespoons sweet Sriracha
- ¼ cup apple cider vinegar
- 1¼ cups neutral oil of your choice (non-GMO)
- Splash of water
- 1-2 bunches of lacinato (also known as dinosaur) kale
Using a blender, combine the shallots, miso, maple syrup, Sriracha and vinegar, and blend until smooth. Slowly drizzle in the oil while the blender is running. It will form an emulsion and become very thick. With the blender running, add the water to thin out to a pourable consistency.
Kale is always in abundance at farmers markets and is enormous compared to what you’ll find at the grocery store. To prep the kale, wash and dry it. Then, holding the kale one stalk at a time and upside down, grab the leaf and pull downward to rip off the stalk. Once the kale is removed from the stalks, lay it in piles of 6-8 leaves directly on top of each other. Using a sharp knife, slice the kale (the short way) into ¼-inch strips or ribbons.
The kale will stay fresh for several days once cut; just be sure to dry it thoroughly after washing. Toss with the dressing when you are ready to eat.