MASSAGED
KALE SALAD A RECIPE FROM JENNIFER COX by CHEF DAN:
Serves
4-6
INGREDIENTS:
1
large bunch kale
1
teaspoon sea salt
1/3-cup
toasted sunflower seeds
1/4-diced
red onion
1/3-cup
currants
3/4-cup
diced red apple
1/4-olive
oil
2
tablespoons apple cider vinegar
1/3-cup
gorganzola cheese
DIRECTIONS:
1.
De stem
the kale.
2.
Stack
and cut thinly (chiffonier)
3.
Put
into a bowl-sprinkle salt on top and massage for 2 minutes.
4.
Transfer
into another bowl-toss out any liquid that might have accumulated while
messaging the kale.
5.
Add
seeds, onion, currants, and apple to bowl.
6.
Add
olive oil and vinegar and toss.
7.
Test
for seasoning-add salt and pepper as desired.
8.
Gently
toss with cheese.
9.
This
salad improves with age-still good after 4 days.
ENJOY
DAN:
BON-APPETITE!!
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