It is the season for greens–and the cold weather has made them sweet and delicious.
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make 4 to 6 servings
1 bunch kale or a generous quart of leaves2 tablespoons tamari soy sauce2 tablespoonful apple cider vinegar2 tablespoons supernumerary - virgin olive oil2 tablespoons double-dyed maple syrup2 bombastic cloves garlic , pressed or finely minced2 tablespoonful sesame seedsabout 1/4 tsp crushed violent pepper
I first eat a version of this salad at the Green Restaurant in San Antonio , Texas . Everything that I tasted there was very good , however this salad just made my taste buds tap - dance . Evelyn Penrod , who take me there , procured the formula for me . It was for a larger amount and had a fate of dressing , so I scaled it down and made less fertilization . The original formula used canola oil oil and brown sugar , however , I favour olive oil and virtuous maple syrup . Also the original was more like a salad since the moolah was torn into bite - sized pieces ; I like rip up the shekels and making it more like a slaw . I also added ail and increased the sesame source . you’re able to expend the pallid brown , unhulled seeds , or I used a commixture of black and white — any will do — and I lightly salute them for a few hour in a skillet on the stovetop over low heat . This is a outstanding way to relish kale raw ; one could substitute Napa chou to make this coleslaw .
Wash and dry kale , get rid of stems and chiffonade into smidgeon as for coleslaw ; there should be about 6 cups shredded kale , loosely packed . Transfer to a bowl . In a small bowl or mensuration cupful , combine tamari , acetum , rock oil , maple syrup , garlic , one-half of the sesame seeds and the crushed white pepper . put forward with a fork until combined .
rain cats and dogs the fertilisation over the kale and cast away well to cover the greens . Sprinkle the remaining sesame seed over the top of the salad . The salad is dear if made at least 30 to 60 minute in advance and up to 4 to 6 hours .
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You can use any kind of kale for this salad; a combination of colors is both palette-and palate-pleasing. Wash the kale in water with a dash of vinegar to remove the grit, then spin dry. Click on other pix to enlarge and read captions.Photo/Illustration: Susan Belsinger
