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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This recipe is from Delicious Living magazine. They suggest it as dinner party fare, but I think it would also make a nice healthy snack or side for lunch to keep on-hand in the fridge. It should keep about 4 days in the fridge. Lots of minerals, vitamins and the healthy stuff in this! All the more reason to whip up a batch to keep on-hand in the fridge for easy access to a healthy snack. Ingredients:
2 tablespoons sesame seeds |
1/2 ounce dried nori, cut into 1/4-inch strips |
4 cups boiling water |
1 bunch kale |
1 small red bell pepper |
2 -3 tablespoons toasted sesame oil |
2 tablespoons tamari soy sauce |
1 garlic clove, minced |
1 inch piece fresh ginger, peeled and grated |
1/4 teaspoon dijon mustard |
Directions:
1. Clean kale, trim of tough center vein and tear into salad-sized pieces.
2. Core and seed pepper and cut into 1 slivers.
3. Toast sesame seeds in small nonstick skillet on medium heat, stirring constantly.
4. When seeds begin to turn golden-brown, smoke lightly, and sizzle, immediately remove from heat and let cool.
5. In a large bowl, cover nori with boiling water and soak for 30 minutes.
6. Steam kale leaves for about 7 minutes or until just tender and bright green.
7. Drain kale and nori, removing excess water with a salad spinner or paper towels.
8. Combine kale, nori and bell pepper, tossing gently.
9. Whisk together oil, tamari, garlic, ginger, and mustard in a small bowl.
10. Pour over kale mixture and toss.
11. Cover and refrigerate until chilled through or up to 4 days.
12. Just before serving, toss salad with toasted sesame seeds.
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