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.

Blushing Hummus bi tahinah


The Arabic word hummusحمّص means chickpeas or garbanzo beans. It’s the main player in the popular Middle Eastern dip of the same name. Add some tahini (sesame butter),  lemon juice, red pepper for a nice blush, and a garlic clove, a bit of olive oil and water, sprinkle in salt and a dash or two of cayenne pepper for a bit of zing, top with a small handful of pine nuts, and you have an easy and tasty dip for a crudite plate or pita bread spread.

I got my beans from a local Middle Eastern market (Indus Foods in Berkeley) for 33 cents; the whole dip cost about $1, much cheaper and fresher than shelling out $4 for the commercial version.

Makes about 1 1/3 cups

1 clove garlic

1/4 fresh  red bell pepper. Roasted red peppers work well also – use one.

1 15-oz can garbanzo beans, drained

¼ cup tahini

¼ cup lemon juice (one medium lemon)

1 tsp extra virgin olive oil, plus 1 Tb to pour on top.

1 Tb water

shake of cayenne to taste

¼ tsp salt, to taste

2-3 Tb toasted pine nuts (pignolias)

1 teaspoon finely chopped cilantro to garnish

Peel garlic and mince in food processor using blade. Add rest of ingredients except pine nuts, and run processor for at least a minute until hummus is smooth. Sprinkle pine nuts on top. If desired, pour a bit of olive oil on top and garnish with cilantro.

Serve with carrot or celery  sticks, cucumber, jicama and red bell pepper spears, pita chips, or wedges of toasted pita bread.

Makes a great sandwich spread on pita or olive bread with cucumber slices.