This was a salad I had at Sylvia's Sunday evening. It was so good, I had three helpings. And it was so good for me, that I didn't feel guilty about having three helpings. The recipe is from Taproot Magazine, a new quarterly magazine that is on the "precious" side. But the recipe is awesome.
The recipe called for:
A large bunch of kale (I had most of a large bag of chopped kale)
A teaspoon of sea salt (which, amazingly, I did have)
1/3 cup sunflower seeds, toasted (did not have - used toasted, chopped pecans)
1/4 cup diced red onion (did not have - used minced shallot)
1/3 cup currants (did not have - used dried cranberries)
3/4 cup diced apple, about a half-apple (surprise! I did have an apple - and used the whole thing)
1/4 cup olive oil
2 tablespoons unfiltered apple cider vinegar
1/3 cup Gorgonzola cheese, crumbled (did not have, used feta)
As you can see from the above, just because I want to make a recipe, doesn't necessarily mean I have any of the ingredients called for. This, however, never stops me.
Since I did not have a 'bunch' of kale, but a bag of chopped kale, I was not able to chiffonade them (roll the leaves and cut into ribbons). I imagine that, using fresh-from-the-garden kale would lend itself to a more juicy, tender end product. But the process is very interesting:
|One pound bag of chopped kale and LARGE bowl.|
|Sprinkle teaspoon of salt into bowl of kale.|
|Halfway through the massage.|
I was going to demonstrate bathing and diapering baby carrots, but I ran out of time. Heeheehee.