“licenced to kale” salad

I developed a delicious seasonal salad, using some superfoods, for my booth at “eat to the beat”, a fundraiser supporting Willow-Breast Cancer Support.  I was among 60 women chefs to participate-it was a great time for a great cause.  My salad featured ”raw kale, with Ruth’s soft hemp (she’s my sister, but the product’s great anyways!), pomegranite seeds & apple peel cracklings”.  I promised the recipe, so here it is!

KALE SLAW

  1. wash & dry kale leaves.
  2. slice the tough stem out of each leaf, then slice the leaf into a very fine chiffonade. If you stack the leaves 4 or 5 high, you’ll save some time on this tedious task
  3. take a red onion, slice it very fine, toss with the kale
  4. make a vinaigrette using 3 tbsp. rice vinegar, 3 tbsp. lemon juice (preferably fresh squeezed), & 1/4 cup light olive oil, salt & pepper
  5. pour the vinagrette over the kale & onion mixture, massage it into the leaves to coat all the little curls, nooks & crannies
  6. let the salad sit for at least a few hours, or overnight in the fridge.
  7. before serving, toss with fresh pomegranite, (or cranberries, or other berries-use your imagination!)
  8. add hemp seeds, pumpkin seeds, sunflower, flax, sesame seeds (be creative!)
  9. we topped ours with APPLE PEELCRACKLINGS, which is a fantastic apple “byproduct” that you should keep in mind anytime you make apple pie, crumble, or apple anything!  Here’s how you make them;  wash your apples well before peeling. toss the peels in a bowl with some lemon juice, sugar & cinnamon, lay out in a single layer on a baking sheet, bake at 200 for a few hours, till the peels are dehydrated. Let cool, & enjoy them like apple chips or croutons on a salad. YUM!

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