Wednesday, 09 January 2013

3 different Kale Salads


3 different Kale Salads emerged yesterday: Kale is kind of hardy so it is necessary to rub the oils and vinegars into the leaves to break down the chewiness. Leave it for a few minutes before eating. This makes the leaf taste less like the earth (aka dirt) so rather to emerge to a complex flavour with substance. This is no lettuce.

Cranberry Kale

  • Kale leaves (de-stalked and washed)
  • Cranberry Sauce (cranberries boiled in a little water, then add with mustard and honey, and mix till its saucy-like)
  • Flaxseed oil
  • Apple Cider vinegar
  • Little black pepper


Sundried, Pine and Kale

  • Kale leaves (de-stalked and washed)
  • Pumpkin seed oil
  • Apple Cider vinegar
  • Little black pepper
  • Kosher Salt
  • Sundried Tomatoes (cut into little pieces)
  • Pine Nuts

Avo Kale

  • Kale leaves (de-stalked and washed)
  • Avocado (rub the avo into the leaves)
  • Olive Oil
  • Balsamic Vinegar
  • Little black pepper
  • Kosher Salt
The Oils and Vinegars are really important to make a simple leaf turn into a culinary delight!
These are some of my favourites:
Living Tree Community Foods
Omega Nutrition
Local farmer's market bought vinegars

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