Cauliflower may have taken the lead as the trendiest vegetable, but I still love kale. It’s easy to grow in spring, fall and even winter if you live in a warm climate. It’s a great addition to soups, pasta and frittatas. My friend Alison Chino gave me this recipe for sesame kale salad tossed with an Asian-inspired dressing, sesame seeds and pickled onions. To make it a meal she suggests adding a piece of grilled salmon.
- Category: Salad
- 1/2 cup red wine vinegar
- 1/2 cup cold water
- 2 tablespoons kosher salt
- 1 tablespoon sugar
- 2 to 3 shots hot sauce
- 1 red onion, sliced into thin rings
- 1 large bunch of kale
- 8 ounces sliced mushrooms
- 3/4 cup sunflower oil
- 1 tablespoon toasted sesame oil
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup soy sauce
- 1/4 cup toasted sesame seeds
- 1/2 cup pickled onion
- The onions need a day or two to marinate. You can even make them a week ahead of time. Combine all the ingredients in a large, sterile jar with a lid. Shake to combine and then place in the refrigerator overnight to marinate.
- Remove stems from the kale and chop or tear the leaves into one to two-inch pieces.
- Mix dressing ingredients in a small bowl.
- Toss the kale and mushrooms in a large bowl with the dressing. Cover and leave out for one hour if serving that day or refrigerate overnight.
- Just before serving, add sesame seeds and pickled onions.