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

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