Saturday, May 31, 2008
Raw Kale Salad with Tamari-Roasted Almonds
We're on a mission this week: to consume one bunch of kale every day. Half of today's bunch went into this invigorating salad, in which raw kale mellows and marinates in an aggressive dressing and comes to the table sprinkled with addictive, salty tamari-roasted almonds. If you don't have tamari-roasted almonds in your bulk section, make your own!
Make sure the kale is sliced as thinly as possible, and try to use the freshest kale you can find.
2 tablespoons olive oil
2 teaspoons mirin
1 tablespoon tamari
1 teaspoon sesame oil
4 teaspoons rice vinegar
1 teaspoon maple syrup
1 and 1/2 teaspoons minced ginger
12 leaves lacinato kale, stemmed and sliced into very thin ribbons
1/4 cup tamari-roasted almonds, roughly chopped
Whisk together olive oil, mirin, tamari, sesame oil, rice vinegar, maple syrup and ginger and pour over kale in a large salad bowl. Marinate for at least an hour. When you're ready to serve, sprinkle with the tamari-roasted almonds.
Roast raw almonds in a hot dry skillet, stirring frequently, until they start to brown. Pour in a few tablespoons of tamari and stir until the tamari is stuck to the almonds. These will stay raw inside (which the store-bought ones don't), which makes them even tastier and more complex!