savory mixed kales salad

I eat kale almost every day in some form or another – it is one of my favorite leaves, and so good for you. Not only is it a great source of fiber, it is rich in calcium, magnesium, and many vitamins including beneficial antioxidants A, C and K. I like it cooked too, but fresh it is super crunchy and makes any salad yummy.

This salad is great the day it’s made, and makes really good left-overs for a couple days afterward if kept chilled.

INGREDIENTS

  • dino kale, one small bunch {about 4 leaves}
  • curly kale, one bunch {about 5 or 6 leaves
  • red onion, 1 meduim, chopped
  • fresh garlic, 3 cloves, pressed
  • sun-dried tomatoes, 3 ounces
  • daikon radish, 1 medium
  • capers, 3.5 ounce jar
  • raw sesame seeds, about 3 tablespoons
  • olive oil, about 4 tablespoons + 1 tablespoon for sautéing
  • red wine vinegar, 3-4 tablespoons
  • Juice from 1/2 lemon
  • fresh ground salt and pepper

METHOD

  1. Chop the kales and mix together in a large bowl, then set aside.
  2. Heat 1 tablespoon of olive oil in a skillet and sauté the onion and garlic just until tender. Put them into a small bowl and then in the refrigerator to cool.
  3. Bring about 2 cups of water to boil in a small saucepan, then turn off the heat and add the dried tomatoes. Let them soak in the water for about 10 minutes, then drain and chop them. Add them to the kales.
  4. Chop the daikon into 1/4 inch cubes, and add to the kale along with the capers (drained), sesame seeds, and once cool, the cooked onion and garlic.
  5. Dress the salad with the olive oil, vinegar, lemon juice, salt and pepper. My measurements for these are approximations, so use them to your taste. A few sprinkles of cayenne pepper is nice too, but not required. Mix well to coat everything.
  6. Chill salad in the refrigerator until it’s time to serve.

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