This is my friend, D-Wayne, killin it on an epic hill at CFS’ Epic Labor Day Retreat 2011 at la Casa de Grossenbacher’s (yes, he’s carrying weight up the hill). The hill wouldn’t have been the same without him. And neither would the food. I’m sure his inbox was packed with requests for his kale salad recipe he brought. He was nice enough to share his source, and it’s funny! The site is called Cookus Interruputus, their motto is “How to cook local fresh organic whole foods despite life’s interruptions.” Don’t miss the video, every cook will relate to the person teaching us the recipe.
1 LARGE bunch organic kale
1 teaspoon ce;tic sea salt
1/3 cup sunflower seeds, toasted
¼ cup diced red onion
1/3 cup currants
¾ cup diced organic apple, (½ apple)
¼ cup extra virgin olive oil
2 tablespoons Kombucha (oh yes I did!)
1/3 cup gorgonzola cheese, crumbled
Be sure to choose a large bunch of kale (or two small ones) or the salad will be overly
salty and over-dressed. By large, I mean 16-20 leaves that are at least 12″
De-stem kale by pulling leaf away from the stem. Wash leaves. Spin or pat dry.
Stack leaves, rollup and cut into thin ribbons (chiffonade).
Put kale in a large mixing bowl. Add salt, massage salt into kale with your hands for 2
whole minutes. The volume of the kale should reduce by about 1/3.
To toast seeds, put in a dry skillet over low to medium heat and stir constantly for a
few minutes until they change color and give off a nutty aroma.
Put kale in a fresh bowl and discard any leftover liquid.
Stir onion, currants, apple and toasted seeds into kale.
Dress with oil and kombucha and toss. Taste for salt and vinegar, adding more if
necessary. When at desired flavor, toss in cheese.
my notes: the original recipes calls for apple cider vinegar, since we had a few batches brewing I thought kombucha would be good, it was! I best friend from one of the Carolina’s gave me the idea to start adding kombucha to collards, thanks Brooke!