Kale is packed with nutrients, and most recipes have you boiling or sauteing until soft, but not this one! Most salads eventually become limp once tossed with the dressing, but the kale just relaxes, losing its tough fibrous texture, becoming soft and crunchy and almost sweet. This recipe is from the Esalen Cookbook, a legendary workshop and retreat center in Big Sur, California. Note: you can get a kindle version for under $10, looks amazing on the ipad...
The original recipe includes toasted sunflower, pumpkin and sesame seeds which give the salad additional texture and crunch, but the salad is awesome without them.
1/4 cup tamari soy sauce
1/4 cup lemon juice
1/4 cup extra-virgin olive oil
½ medium red onion
1 pound fresh kale
¼ cup sunflower seeds
¼ cup pumpkin seeds
¼ cup sesame seeds
½ cup sunflower sprouts ½ cup alfalfa sprouts
1 avocado diced
Whisk the soy sauce and lemon juice in bowl. Slowly dribble in the oil as you whisk vigorously. Slice the onion into half moons and marinate in the dressing as you prepare the rest of the salad.
De stem the kale. Slice kale leaves into ¼ inch ribbons (very important!)
If using seeds, toast in a heavy-bottomed pan (cast iron is the best) over medium heat until seeds are just golden and fragrant. Toast each seed type separately as their size requires varying roasting times. Cool to room temperature.
Toss everything with the onions, and as much dressing as necessary to lightly but completely dress the kale. A few grinds of fresh ground black pepper is good
From the Esalen Cookbook