Ever since I tried it, I have been kind of obsessed with the kale salad at Sacred Chow. I started out trying to make it. I quickly came close enough for my taste, got bored and created my own. There really isn’t much to the entire thing except time….. The kale, once tossed in the dressing needs time to soften and change miraculously from yucky raw kale to delectable kale salad. This post is a good one for instructing you in your kale prep.
4 tablespoons organic olive oil
1 tablespoon organic hemp oil
2 tablespoons fresh lemon juice
1 tablespoon ume vinegar
2 tablespoon organic mustard
1 or 2 cloves garlic, finely chopped
1 teaspoon chickpea miso
For a recipe like this, a measuring cup with spoon measures is so helpful. I use mine all the time.
The only tricky bit about making this dressing is making sure the miso is well incorporated. Such a simple and tasty recipe. I use it on all kinds of stuff.
I made the only mistake you can make when making this salad, I was hungry when I started preparing it! As I was waiting patiently for the kale I started thinking of all the great vegetables I had that I could add in. I decided I would chop only red vegetables and put them in my red bowl.
Have you ever noticed how slowly time passes when you are hungry?
I had cooked some chickpeas in the morning, and I was still waiting for the kale. I was getting really hungry now, so I made a little appetizer salad. This was really really good. I added a little sea salt to this. The dressing is definitely salty enough for the kale, but not for the chickpeas.
Finally the salad was ready. I would guess it sat a couple of hours. I know recipes say to massage the leaves so it progresses more quickly, but I refuse to massage my vegetables! So I wait. This meant I had eaten lots of chickpeas, so I wasn’t all that hungry. I took my time serving and made the salad two different ways.
After playing with my camera and taking the photos, I was hungry again!
So good. So good….