CHEF JEFF — ONE BYTE AT A TIME: Tuscan Kale SaladTurn fresh produce into a celebration of color, flavor and texture.
By: Herald Staff Report,
Turn fresh produce into a celebration of color, flavor and texture.
Tuscan Kale Salad
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 oil1 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 kale, cut along both sides of each stem with sharp knife, or pull ruffled leaves away from stems with your hands. Discard stems. Gather long leaves together. Slice into thin crosswise slices. You should have 4 to 6 cups. Combine kale, rice vinegar, tamari, olive, sesame oils, ginger, garlic in large bowl. Rub ingredients together with hands (as though giving kale a massage), until leaves wilt, 1 to 2 minutes. Toss with carrot, onion, sesame seeds. Serve at room temperature.
Yield: Serves 4.
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