I'm always falling in love at the farmers market! When I went to the farmers market yesterday morning, I fell in love with this purple kale. Having recently viewed Jennifer Cornbleet's video about making a raw kale salad, I couldn't resist!
This was pretty yummy — while the marinara wasn't a perfect replica of it's cooked version, the zucchini easily mimicked the size and texture of pasta. The real test will be is my son enjoys it as much as I do.
Zuccini "pasta"
- Peel and julienne one zucchini per person.
- 2 bell peppers
- 3 to 5 tomatoes
- 5 to 8 sun-dried tomatoes, soaked for a few hours
- 1 clove of garlic, crushed a bit or minced if you like
- basil
- oregano
- salt
- black pepper
- Place all the ingredients in a food processor and pulse till the desired consistency is achieved.
- Toss with the zucchini and serve.
For this recipe I didn't have pine nuts or olives. Instead, I used raw sunflower seeds my mom left for us when she last visited (thanks Mom!) and didn't use olives — yes it was sad, but I plan to get some today to add to the leftovers. Very good indeed! The flavor of this salad was quite earthy — perhaps an acquired taste for some, but enjoyable! This will definitely be a recipe to replicate. The health benefits of kale abound, and I'm interested in finding out how the taste of different varietals of kale compare.
Kale Salad
- enough kale to match the size of a salad
- juice of one lemon
- 1/4 cup olive oil
- salt
- 1 red bell pepper, finely diced
- 1/2 cup pine nuts
- 1/2 to 1 cup olives
- Chop the kale using a chiffon cut, making sure the leaves are left in bite-sized ribbons in the salad bowl.
- Add the olive oil, lemon juice and salt.
- Massage the leaves, rubbing them together periodically.
- Add in the bell pepper, nuts and olives and toss.
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