Tuesday, January 8, 2013

Kale Salad with Sesame Dressing

kale salad with sesame dressing

Crunchy raw kale gets an extra kick from the addition of soy sauce, garlic and sesame seeds.


Serves 4

Ingredients

  • 1 Tbsp. white sesame seeds
  • 1 pound kale, preferably Tuscan, stemmed and thinly sliced
  • ¼ tsp. sea salt
  • 1 Tbsp. plus 1 tsp. vegetable oil, divided
  • 5 large Brussels sprouts, trimmed, halved lengthwise, and thinly sliced crosswise
  • 1 clove garlic, minced
  • 1½ Tbsp. rice vinegar
  • 1 Tbsp. soy sauce
  • 2 tsp. toasted sesame oil
  • Crushed red pepper flakes, for garnish
  • 1 scallion, thinly sliced, for garnish

Directions

Total time: 15 minutes

In a small skillet, toast sesame seeds over medium-high heat, shaking, until golden brown, about 1 minute. Transfer to a plate and set aside to let cool.

In a large bowl, toss kale with salt and 1 tsp. vegetable oil and rub into kale to soften. Add Brussels sprouts and toss well.

In a small bowl, whisk together garlic, vinegar, soy sauce, sesame oil, and remaining Tbsp. vegetable oil. Pour dressing over greens, add reserved sesame seeds, and toss well. Garnish with a pinch of red pepper flakes and scallion and serve.

Adapted from Vegetable Literacy
(Ten Speed Press) by Deborah Madison available for preorder

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