Friday, March 29, 2013

kitchen sink kale salad



i don't have much to say about this salad other than that you should make it. tonight!

kitchen sink kale salad
from the organic kitchen

3 cups thinly shredded lacinato kale (bunch up leaves into a tight ball and cut into very thin strips)
1 cup grated carrots
1/2 cup super thinly sliced fennel
roasted vegetables (recipe below): 1 yam, 1/2 eggplant, 1 onion
1 tablespoon each: sesame seeds, shredded unsweetened coconut, toasted pine nuts
1 tsp minced garlic
1 tbsp balsamic vinegar
salt and pepper to taste
optional: dried cranberries, roasted walnuts or almonds, apples

to make the roasted vegetables: preheat oven to 375F. chop up the yam and eggplant into tiny cubes. place on a well-oiled baking sheet. spread out, salt and pepper, and bake for 30 minutes until caramelized and slightly crispy.

to roast the onion, slice it into thin strips. place on a smaller baking sheet and toss with 1 tsp olive oil, 1 tsp balsamic vinegar, and 1 tsp water. salt and pepper. cover with some tin foil and bake for 30 minutes with the yams and eggplant. when the yams and eggplant are done, remove the tin foil from the onions and bake another 30 minutes uncovered.

while the vegetables are roasting, throw together the rest of the ingredients in a big salad bowl. slice the kale into the thinnest strips you possibly can! this is key, as the smaller the strips, the better they will absorb the dressing. add in the grated carrots, fennel, sesame seeds, coconut, garlic, and toasted pine nuts. you can also add in dried fruit, fresh fruit, or nuts/beans if you have them on hand. give it a good toss.

when the roasted vegetables are cool, add them in. toss in some balsamic vinegar and a little more olive oil if it feels too dry. salt and pepper to taste. enjoy!