"Good chefs, like artists, are visionaries. You have to have a vision of the taste, the look, the smell of your masterpiece; you hold it in your mind and make it materialize."

Onid Jatteri

Friday, March 26, 2010

Colorbook Kale salad

My neice Emden introduced this stunning salad to me last week. I've made it several times since. This is another "about" recipe - don't whine, you can do it.
Coarsely chop or shred several fresh (preferably organic) curly Kale leaves, enough to make about 2 cups. Shred about a cup of juicy red cabbage (preferably organic). Combine in a bowl.
Mix: about 2 T. fresh squeezed lemon juice, 2 T. olive oil (the good stuff, that you keep in your refrigerator - right?), a dash of sea salt and a pinch of pepper, about a teaspoon of agave,
Pour this over the kale and cabbage, then massage it well (yes, with your squeaky-clean hands), and set aside, at least one hour, or more is better. This gives the kale time to soften - it can be quite chewy, otherwise.
Blend smooth: "about" 1/2 c. raw tahini, 1 T. fresh lemon juice, teensy dash of cayenne, about a T. of agave or honey, about 1/2 c. water. Should be about the consistency of pancake batter (remember pancakes??). You can season this as you like, adjust all "measurements" to your taste.
Add some fresh herb(s) to the kale/cabbage, like a bit of thyme, or snipped chives, or dill. Drizzle each serving with the tahini dressing.
I find these amounts make "about" two nice servings for me. All by itself, it's a dandy lunch!
I can't describe how good this is. It's almost too pretty to eat! But I do, savoring every bite.

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