Kale Salad
We ate this salad at the Foot and Hand in
Corning - so I tried to recreate it at home,
the dressing was the biggest challenge. It was a Korean
fusion - a lovely light
delicious taste. When I first
made it, I only had kale,
scallions, red peppers and
carrots. You can add as much
as you can find in the fridge
really.
Ingredients
Kale
Red onion
Red peppers
Apples
Carrots
Chick peas
Sunflower seeds
Watercress (optional)
Grapes (optional)
Directions
Tear the kale leaves off the
stem and chop the leaves
very small- drain leaves in a
Colander. Place the chopped
kale on a paper towel to
drain the moisture, I made the
Mistake the first time I made
it and the salad ended up too
wet. Massage the kale leaves with some of the dressing.
Slice the red onion, the
red pepper, the carrots very
thin
I chopped up the apple, and threw in a few grapes and watercress. You could use spinach leaves too. I had some chick peas left over in the fridge and they went in too.
All this can be assembled without the dressing beforehand and left in the fridge.
Dressing
The dressing is a challenge, I’m not sure of the measurements yet, I had to taste as I went along.
I used soy sauce, sesame oil, rice vinegar, honey, sesame seeds, red wine vinegar
Mixed all together, tasted over and over and then poured over the top of the salad before serving.
Another variation of dressing
Olive oil, soy sauce, rice vinegar, lemon juice, honey, sesame seeds
1/4 cup soy sauce
1/2 cup soy sauce
1/4 cup rice vinegar
juice of 1 lemon squeezed
1 tablespoon honey
1 tablespoon sesame seeds
Whisk above ingredients together and taste.