|A Little Dressing & a Lot of Kale|
Recipe by Robin
Raw kale is a nutritional powerhouse, but its sharp taste and unyielding texture make eating it a more healthful than delicious experience. However, the commercial solution of drowning the kale in an oily dressing to tone it down can reduce flavor and texture to a bland, soppy mess. Luckily, home cooks can achieve better results by massaging the kale by hand. Fear not, you won’t need extraordinary upper body strength! Most of the work is done chemically by lemon juice while you squeeze for just 2 minutes. Further mellowing of the kale is accomplished by marinating in an easy dressing.
|Secret Ingredient: Sunflower Sprouts|
|Vitamins and Antioxidants Galore|
|Colorful and Healthful Veggies|
serves about 12 (8)
NOTE: this seemingly huge amount of kale shrinks down to fill a standard salad bowl; if you want to make less, I’ve included quantities (in parenthesis) to do so. Unless you’re a mathematician (I’m not, obviously), don’t reduce the quantity of dressing; you might not need to use it all. There should be just a bit of it in the bottom of the marinating bowl.
3 (2) large bunches Lacinato kale
¼ cup lemon juice
¼ tsp. sea salt
2 (1½) cups packed sunflower sprouts
¾ (½) cup thinly sliced red onion
1 (¾) cup carrots julienned or in matchsticks
2/3 (½) cup sunflower seeds
3 (2) tbsp. sesame seeds
1 tbsp. lemon juice
1 tbsp. water
1½ tbsp. tamari
2 tbsp. sunflower oil
1 tbsp. sesame oil
Fresh ground pepper
Wash the kale and leave it wet. Strip the leaves from the stems and large veins. Tear up into pieces about 1 – 1½ inch square. Place in large container with extra room to massage.
Combine ¼ cup lemon juice with the sea salt. Pour over kale and massage in by hand, scooping up from the bottom of the bowl. Stop massaging when kale volume is reduced by 1/3 to ½, about 2 minutes (or up to 5 for heftier kales).
Mix in sunflower sprouts, red onion, and carrots.
Toast sunflower seeds in small sauté pan over medium heat, stirring constantly until light brown, about 3 minutes. Remove from to plate immediately to avoid burning. Let cool while you make the dressing.
To make dressing, mix together in an immersion blender cup: 1 tbsp. lemon juice, water, tamari, sunflower oil and sesame oil. Blend until dressing is well mixed, about 1 minute.
Mix sesame and toasted sunflower seeds into salad.
Top with dressing and toss. Let marinate in refrigerator for 2 hours, tossing once or twice during marinating. Top with a few grinds of pepper before serving.