The tall tale of kale
I have always loved experimenting in the kitchen. But it wasn’t until about 2 ears ago when I started cooking with kale. At first our relationship was rough, literally. Any salad I made with it was simply too hard to chew. But then my naturopath came to the rescue and told me the secret to a perfect kale salad.
Marinate the crap out of it!
Yeap. And if you are thinking you have to wait for your salad for days, you are dead wrong. Finely chop your kale, sprinkle some olive oil and lemon juice on top and massage it for about 10 seconds. THAT’S IT!
So as my garden has been providing abundance of produce through the season, I made a version of this lovely salad the other day for a friends visit. She loved it, so I started experimenting with it further. I have to say, you are looking at the latest and, in my opinion, the best version of it right now.
Hope you give it a try, as it is simply delicious, not to mention is looks great.
- 1 bunch of kale (I use red and dwarf variety, as that's what's in season in my garden now)
- 2-3 medium cooked and cleaned beets
- 1 handful of walnuts or any other nuts or seeds you fancy
- 1/2 apple, finely sliced
- 1/4 cup of tahini paste
- 1 teaspoon miso paste
- 1 teaspoon lemon juice
- 1 teaspoon maple syrup
- 1 teaspoon sesame oil
- water to dilute the mixture to dressing consistency
- Rinse kale removing tough stems. Finely chop it and toss it in the bowl sprinkling with olive oil and apple cider vinegar or lemon juice. Massage it for few seconds to break down it's tough cell structure then add apple slices.
- Next dice up/shread or slice the beets and sprinkle them on top with half of the walnuts.
- Prepare the dressing by mixing all the ingredients and pour on top of the beets and walnuts.
- Sprinkle remaining walnuts on top.
- You can serve it right away, but I like to wait couple of hours.