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
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| 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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