Joy the Baker

Sesame Kale Salad with Roasted Almonds

March 17, 2014

Sesame Kale Salad with Roasted Almonds

I’m in need of some greens.  The gnarly kind.  The kind that bite back.

Clearly kale is the answer.   It’s clean and crunchy and that’s where we’re starting for today.

Sesame Kale Salad with Roasted Almonds

The very back of the pantry is like a treasure trove of forgotten bottles and spices.  I dug out my neglected bottle of sesame oil and rice wine vinegar for this clean and crunchy salad.  They’re just the right ingredients to tame the taste and texture of raw kale.

Sesame Kale Salad with Roasted Almonds

Fresh ginger is grated and whisked together with minced garlic, sesame oil, and rice wine vinegar.  A little honey to balance the spicy-ness of ginger, too!  Salt and pepper, of course. Making fresh salad dressing is just that easy.

Before tossing the dressing onto the kale, I massaged the kale with a bit of olive oil.  This helps soften the fibrous leaves further.

Sesame Kale Salad with Roasted Almonds

Chopped roasted almonds and sesame seeds for crunch and this salad is a go!  It’s simple, satisfying, and totally green! What a way to make a pound of kale go down easy.

Sesame Kale Salad with Roasted Almonds

makes 4 small servings

Print this Recipe!

1 tablespoon black sesame seeds

1 pound kale, cleaned, stems removed, and coarsely choppd

1 teaspoon olive oil

pinch of salt

1 teaspoon fresh ginger, grated

1 small clove of garlic, minced

scant 2 tablespoons rice wine vinegar

1 tablespoon soy sauce

scant 2 tablespoons sesame oil

1 teaspoon honey

salt and crushed red pepper flakes to taste

1/3 cup coarsely chopped roasted almonds

In a small skillet over medium heat, toast the sesame seeds until just fragrant.  Remove from heat and place in a small bowl.

Place kale in a large bowl and drizzle with olive oil and sprinkle with a pinch of salt.  Massage the oil into the kale and set aside while you make the dressing.

In a small bowl whisk together the grated ginger, minced garlic, vinegar, soy sauce, sesame oil, and honey until emulsified.  Add a pinch of salt and pepper and taste.  Season as needed.  Pour the dressing over the kale and toss.  Top with toasted sesame seeds and chopped almonds and toss once again.  Serve immediately.  

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