Raw Mediterranean Kale Salad
Many thanks to friend of the farm, Chef Mehmat Ak, for sharing this recipe. Mehmet says: “When [raw] kale is cut into thin strips and marinated in a dressing, it has a wonderfully soft and juicy texture that makes it delightful in salads. This nutritious salad is visually beautiful, and sure to become a staple recipe for your family and friends.”
2 small bunches lacinato kale, stemmed
¾ teaspoon sea salt
2 tablespoons extra virgin olive oil
1 tablespoon Nome Soya.
¾ teaspoon raw agave nectar
1 tablespoon spicy curry
2 tablespoons lemon juice
¼ teaspoon black pepper
¼ cup pine nuts
¼ cup wolf berries (goji berries), soaked 10 minutes, drained, and rinsed
¼ cup thin sliced sun dried tomatoes
Stack two leaves of kale and roll tightly. Cut the kale crosswise into very thin strips. Repeat with the remaining leaves of kale. Add ½ teaspoon of the sea salt and massage the kale well with your hands, in order to soften it.
Add the lemon juice, olive oil, nome shoya, agave nectar, spicy curry, remaining ¼ teaspoon sea salt, and black pepper, and toss well with your hands, working the dressing into the greens. Gently toss in the pine nuts, sun dried tomatoes and Wolf berries.
Variation 1: Substitute ¼ cup sliced kalamata olives for the wolf berries and add 1 diced red bell pepper.
Variation 2: Eliminate the wolf berries and the pine nuts. Add 1 seeded and diced tomato, 1 diced avocado, and a dash of cayenne pepper.
Serves 6.
From Chef Mehmet Ak, of Cousin’s Incredible Vitality Vegan/Live Eatery, Emporium & Education, Chicago, Illinois.