Have you ever seen kale blossoms? They’re gorgeous bright green stalks that look like broccoli rabe, but with amazing yellow flowers. As soon as I laid eyes on them at the farmers market, I knew they were the inspiration for one of today’s Mother’s Day brunch dishes.
I know I always write about our Sunday farmers market in McGolrick Park but it really is an oasis. Once I made my rounds I settled on a goat cheese and mushroom frittata, a roasted kale blossom and carrot salad, sliced tomatoes, toast, and a good ol’ pile of bacon (for those of us non vegetarians). I also bought a jar of za’atar spice blend in olive oil from Sohha, which is so savory and delicious.
And just because I didn’t make my own za’atar doesn’t mean that I don’t want to some day. It’s a blend of sumac, dried thyme, salt and sesame seeds. The sumac is a beautiful spice and has a super distinct almost lemony flavor.
So I started off by roasting the kale blossoms lightly, then turning up the oven and roasting the carrots. I added some full fat greek yogurt, torn mint, and drizzled it with za’atar infused olive oil. It’s simple, fresh and gorgeous.
Kale Blossom and Roasted Carrot Salad
2 bunches of kale blossoms
3 lbs of carrots, peeled and halved (if they’re not skinny)
1 cup of full fat greek yogurt
1 bunch fresh mint leaves
Olive oil
Za’atar in olive oil
Salt and pepper to taste
Preheat oven to 350.
Wash kale blossoms and toss in olive, salt and pepper. Roast until just wilted, around 10 minutes.
Turn oven up to 425.
Toss carrots in olive oil, salt and pepper. Roast for 15 minutes until semi-charred on the outside. They should still be crunchy on the inside.
Place kale blossoms on the bottom of a large platter. Place carrots on top and dollop with tablespoons of yogurt. Garnish with torn mint leaves. Drizzle with za’atar and serve immediately.
For Za’atar oil
1/2 cup dried thyme
4 tbsp dried sumac
1 teaspoon kosher salt
1/4 cup sesame seeds
1 cup of extra virgin olive oil
Use a mortar and pestle to finely grind thyme, sumac and salt. Place in glass jar and stir in sesame seeds. Add olive oil. Store in a cool, dark place. Will keep for several months.
