ONLINE EXTRA —KALE RECIPES: Shredded Tuscan Kale Salad with Tamari . . . Tuscan Kale Salad with Grilled Carrots
By: Herald Staff Report,
Shredded Tuscan Kale Salad with Tamari
1 small bunch (about 10 ounces) Tuscan kale, washed and dried
3 tablespoons unseasoned Japanese rice vinegar
2 tablespoons tamari or soy
2 tablespoons mild olive oil
1 teaspoon sesame oil
1 teaspoon grated, peeled fresh ginger
1 garlic clove, grated
½ cup minced carrot
¼ cup minced red onion
1 tablespoon sesame seeds
To prepare the kale, cut along both sides of each stem with a sharp knife, or pull the ruffled leaves away from the stems with your hands. Discard the stems. Gather long leaves together and slice into thin crosswise slices. You should have 4 to 6 cups.
Combine kale, rice vinegar, tamari, olive and sesame oils, ginger and garlic in a large bowl. Rub ingredients together with your hands (as though giving the kale a massage), until the leaves wilt, 1 to 2 minutes.
Toss with the carrot, onion and sesame seeds. Serve at room temperature.
Yield: Serves 4.
Tuscan Kale Salad with Grilled Carrots
4 baby carrots, peeled
1 tablespoon extra-virgin olive oil
¼ teaspoon coarsely chopped oregano
1 teaspoon balsamic vinegar
In a small pot of salted, boiling water, blanch the carrots just until tender, 1 to 2 minutes. Remove and shock the carrots in a bowl of ice water to stop the cooking process, then drain and split lengthwise.
Toss the carrots in a bowl with the olive oil, 1/8 teaspoon salt, 1/8 teaspoon pepper, oregano and vinegar.
On a grill heated over medium-high heat, grill the carrots for grill marks and to warm through, 2 to 3 minutes. Remove from heat and set aside in a warm place.
SALAD AND ASSEMBLY:
Juice of ½ lemon
Juice of ¼ orange
¼ teaspoon finely chopped shallots
1 tablespoon balsamic vinegar
3 tablespoons extra-virgin olive oil
1 bunch Tuscan kale, stems removed and julienned Grilled carrots In a large bowl, whisk together the lemon and orange juice, shallots, vinegar, oil and a pinch each of salt and pepper. Toss in the kale, gently rubbing the dressing into the kale (the rubbing will soften the kale slightly).
Plate the salad, garnishing each serving with grilled carrots. Take any remaining dressing from the bottom of the bowl and pour over the carrots and salad. Serve immediately.
Yield: Serves 4.
Approximate nutritional analysis per servings: 188 calories, 4 grams protein, 14 grams carbohydrates, 3 grams fiber, 14 grams fat (2 grams saturated), no cholesterol, 2 grams sugar; 131 milligrams sodium.