Blanched Kale Salad with an Asian Twist
For four to six people, Start with 2 bunches of curly kale, and strip the leaves off the ribs and tear into pieces, and rinse to clean. Bring a pot of water to a boil. Prepare a large bowl of ice water. Plunge the kale into the boiling water just until it turns bright green. Then dip it out and plunge it into the ice bath to stop the cooking. Drain it, and wring out the water. Toast 2 Tablespoons of sesame seeds until golden brown (at 350 degrees, about 12 minutes or so). Mix up 2 Tablespoons of rice vinegar, 1 tablespoon of tamari soy sauce, 1 tablespoon of sesame oil, 1 Tablespoon of Canola oil, and a dash of hot pepper flakes and then toss the dressing with the kale and the sesame seeds. Enjoy cold.
Snell Family Farm
929-6166