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Monday, September 17, 2012

Kale salad, v. 2 (coconut, sesame and lime)

Alvin gave us another bunch of kale.  I was pretty excited about kale salad after the one I made the other day: it seemed like there was a lot of potential.  I used sufficient salt and oil to soften it (ie slightly more than before), and was thinking kale and coconut would be good together.  I wanted everything I added to stick to the kale, so each bowlful and mouthful would be complete, avoiding the problem of all the additions dropping to the bottom and leaving the kale up top on its own.

1 bunch (purple) kale
2 tbsp coconut oil
1/2 tsp salt
1 tbsp tahini
juice of 1/2 a lime (perhaps a little more, depending on consistency)
2 tbsp dried shredded coconut
2 tbsp sesame seeds
2 marigold flowers (with multiple layers of petals, optional)
1 tsp sumac

Wash the kale, shake or pat dry, tear into pieces and put it in a bowl.  Add the salt and coconut oil and massage with hands until everything is coated.  Leave for about an hour, until reasonably wilted.  Meanwhile mix the tahini and lime juice in a small bowl until it is a creamy texture (add a little more lime juice if it doesn't go smooth).  Also dry fry the shredded coconut and sesame seeds in a frying pan until lightly browned and fragrant.  When ready, add the tahini-lime mixture to the kale and toss until everything is evenly coated.  Add the toasted coconut and sesame seeds, marigold petals (take care not to add any seeds by accident), and sumac, toss and serve.  It will keep well for up to a week in the fridge.


This came out well: everything stuck to the kale successfully, there was the right amount of dressing, and it tasted interesting.  It was very pretty too, with the dark curls of the kale, light-brown shavings of coconut, and bright red and orange marigold petals.  S liked the 'salty and sour' (he's really into pickles right now).
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