The top selling salad at work is the Kale Carrot. I made a batch of it yesterday. It will all be sold out by the end of today. How much kale is in a batch at a busy deli? 20 large bunches. 8 cups of toasted sunflower seeds and about 25 carrots.
A few posts back I gave you the recipe for the kale salad we sell at work. Kale is our new green at home. I used to make dinner salad with romaine, but it has been replaced with kale. I love it! Plus, it has to be better for us than romaine or leafy green lettuce, right?
According to Food Lover’s Companion, kale is a member of the cabbage family. It is a cruciferous plant (having four-petaled flowers, suggestive of a cross) that provides ample amounts of vitamins A and C, folic acid, calcium and iron. I knew it was better for us than romaine!
So, last night our salad consisted of kale, shredded carrot, red onion, thinly sliced, a handful of chopped walnuts and satsuma wedges. The satsumas are in season now and are oh, so sweet and juicy. Be sure to remove the stems from the kale and wash the leaves. Slice the leaves into thin strips.
The dressing is what really made this salad outstanding. Here goes:
1 large spoonful (2 tablespoons) of vegenaise
1 heaping tablespoon of frozen orange juice conentrate
1 tablespoon of orange muscat vinegar (Trader Joe’s)
2 teaspoons toasted sesame oil
2 teaspoons pure maple syrup
zest of one orange
Whisk it all together in a small bowl and dress salad. Salad is best if the dressing has a chance to soak into the kale for about 30 minutes or more before serving. I usually make the salad first and then prepare the rest of our meal.
If you don’t have a microplane, you can use a cheese grater. A microplane is just so much easier to use and you get a finer zest.
I hope you give this one a try. We really liked it. What did I serve this with? Butternut Squash Ravioli in a garlic veloute sauce topped with Parmesan cheese and sweet and spicy roasted Brussel sprouts. But it would be good just on it’s own with perhaps a hunk of garlic bread.