Bright and Crunchy Kale/Broccoli/Carrot Salad

DSC03091I combined 3 popular salads: kale, broccoli and carrot, into one delicious and nutritious salad. Carrot and jicama add natural sweetness and a bit of crunch, Meyer lemon juice and cilantro brighten the flavor; and almonds give an added crunch.

Kale is quite tough and bitter, but a good massage will break down its cell walls. This cell damage frees the enzymes which break apart the bitter chemical compounds. You can even light candles and put on soothing music to relax the kale.                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                    Broccoli Broccoli stems are very tender once you peel off the tough outer layer. Broccoli salads are made from grating these stems.

I made this with only one bunch of kale, which created a balance between the kale and the other vegetables. If you like your salad with more kale, add another bunch.

Serves 4

ingredients1 bunch Dinosaur kale (also known as Tuscan or Lacinato ), or curly kale ,stems discarded

3 large carrots, peeled

3 or 4 broccoli stems, peeled (use crowns for another purpose)

1 small jicama, peeled

2 Tb cilantro leaves, stems discarded

1/4 cup sliced raw almonds

Dressing:

2 Tb garlic-infused olive oil (or 2 Tb olive oil and 1 clove garlic)

¼ cup tahini (sesame seed paste)

¼  tsp salt to taste

2 Tb lemon juice (Meyer lemon is best)

If you don’t have garlic-infused olive oil, pour extra virgin olive oil into a teacup or ramekin with 1 clove garlic and microwave for 1 ½ minutes. Pour into a food processor with blade and run on high until garlic is minced.

Add tahini and salt to garlic olive oil. Run processor on high until dressing is emulsified. It will be  thick.

chop kaleStrip the leaves from kale and discard the stems. Chop leaves, rinse well in salad spinner and spin dry. Put in a medium bowl.

DSC03087Roughly squeeze and massage dressing into kale leaves with your hands for several minutes until kale shrinks to half its volume and becomes darker and silky.

Peel carrots, broccoli stems and jicama, then shred using the grater attachment to the food processor.

Add these vegetables and the lemon juice to the kale. Toss salad until the dressing coats it.

Serve immediately, sprinkled with almonds and cilantro leaves. Throw on some pomegranate seeds if they are in season.

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Making a Pesto Myself with Dino Kale

pesto with brown rice penne

dinosaur kale

Isn’t dinosaur kale cool looking? It looks like the scales on a green prehistoric beast. Kale is all the rage these days because it is chock-full of vitamins and minerals. My daughter and I love it, but my husband and son are sick of it. So sometimes I need to be sneaky. I sneaked some dinosaur kale into this pesto, and the guys didn’t even realize it was there. The pesto tasted great and had increased nutritious value. Although I usually make pesto in August from my homegrown basil leaves, I wanted to make this now, when the kale is flavorful from winter frosts. I saute the garlic briefly before adding it to mellow the sharp flavor of raw garlic.

Ingredients:

1 ½ cups dinosaur kale leaves, stems and ribs discarded

1 ½ cups (1 bunch) fresh whole basil leaves, stems discarded

1 medium clove garlic, sliced

¼ cup pine nuts

½ cup grated Parmesan cheese

½ tsp sea salt plus 1 tsp for pasta water

¼ cup extra virgin olive oil

1/4 cup cooking water from pasta

Heat a large pot with water and 1 tsp salt to boiling. Add pasta and cook according to package directions.

Remove stems and heavy ribs from kale and basil. Pulse kale and basil leaves in food processor. Briefly saute garlic and remove before it browns. Add the garlic, pine nuts and salt. Pulse until all ingredients are diced very fine. Add grated Parmesan. Pour in oil while machine is running. When pasta is cooked, pour in 1/4 water from the pot into the pesto and pulse. Scrape the sides of the processor, then pulse a final time.

Drain pasta and mix in pesto.

pesto

I like to saute about 6 quartered mushrooms and stir into the pasta and pesto. I sauteed the mushrooms and then added the garlic to the frying pan for a minute.