Receta A NEW STEP For Kale & I
I use kale in so many things, it is almost neutral to me. I add it in almost anything and everything, whenever possible. Not until I had this amazing salad from City Bakery, did I realize I was practically abusing it. I love it so much I was taking it for granted, not appreciating the flavor on it's own. So, I set out to re-create a similar "simple" salad, that highlights just how tasty this green can be. I've talked about my love for kale before, but now I think Kale and I are coming to a new place in our relationship.
Another part of this salad that is so simple, yet SO amazing in this recipe, is the roasted walnuts. I have a long relationship when hazelnuts when I decided to make a roasted hazelnut meal for my step sister's wedding cakes (worst recipe for an event, best results). I roasted and DE-SKINNED so many goddamn hazelnuts, I kind of had to get my distance from them. I'm realizing how much this post is becoming like a couples therapy for me and my food.
Yes, kale is an acquired taste, but that doesn't necessarily mean you don't like it! Some of my favorite albums took weeks to fully "understand" before I fell in love. Kale is like that. It's the more refined green, that take a bit more time to get to know.
REFINED KALE SALAD
Gluten-free & Vegan
Cook time: 35 minutes
Serves: 2-4
- 1 head of kale, black tuscan or "dinosaur"
- 1/2 cup daiya cheese, mozzarella
- 3/4 cup whole hazelnuts, roasted and chopped
- 1/4 red onion, sliced thin and chopped small
- Dressing:
- 1/2 tablespoon flaxseed oil
- 1/2 tablespoon grapeseed oil
- 1/2 tablespoon olive oil
- 1 teaspoon lemon juice
- 1/4 teaspoon balsamic
- 1/2 teaspoon fleur de sel or sea salt
1. Roast whole hazelnuts at 350 degrees for 10-15 minutes or until browned.
2. Wash kale very well. Take paring knife and slice about 1/2 of the stem off each leaf.
3. Roughly chop kale and toss with dressing. Massage with your hands to soften.
4. Roughly chop hazenults and sprinkle into salad.Add daiya cheese and sea salt to finish. Enjoy!