Whisk in oil and season with salt and pepper. Combine kale, cabbage, carrot, and nuts In a small mixing bowl, combine Vegannaise, vinegar, stevia, spices, oregano and thyme. Combine maple syrup, lemon juice, mustard, shallot and thyme in a small bowl.Stir in apple, cranberries, goat cheese and pecans.Thinly slice fennel and place in a cold water bath while you prepare the other salad ingredients.Place kale in a medium bowl, and massage with salt for a minute or so, or until the greens are dark and glossy.The original recipe called for three tablespoons but I used two and next time I will use only one.ġ bunch kale, stems removed, leaves cut into thin stripsġ small fennel bulb, trimmed, thinly sliced and submerged in ice waterġ-3 Tbsn pure maple syrup (add 1 Tbsn at a time until desired sweetness) This is a yummy dressing but it can tend to be too sweet when paired with apples, cranberries and pecans, so try adding one tablespoon of maple syrup at a time to the other ingredients until it is to your preferred sweetness. Or you can find toasted or candied pecans in most grocery stores. If your pecans are raw, just toast them in the oven at 350 for about about 7 minutes and let cool. I think pomegranate seeds would provide a fresh pop of sweet and tart, so next time I will be better organized and give them a try. This recipe calls for dried cranberries but I was planning on using pomegranate seeds instead but I didn’t get the pomegranate seeded before my guests came and I didn’t want the kitchen to look like a tragic kitchen accident with all that pomegranate juice, so I stuck with dried cranberries, which were good. TIPS: You can skip the massaging and soaking if you’re pressed for time or can’t be bothered. You could probably soak your julienned apples too to prevent browning. The soaked fennel paired really well with the silky kale so there must be something to this. Soaking fennel in cold water seemed to mellow the flavor and soften the texture of shaved fennel while still preserving it’s crispiness. So now you probably want to ask why one would soak shaved fennel. That said, this Maple Dijon Dressing is pretty good so don’t skip it entirely. 1 tbs fresh oregano or 1 tsp dried oregano. Another benefit is that massaged kale has such a wonderful texture with just the right mix of sweet and bitter flavor, you need to use less salad dressing, thus fewer calories. 2 cups spinach and/or kale and/or turnip greens and/or beet greens or other seasonal greens. That bitterness mellows to a sweet softness. The kale will darken, shrink in size and become silky in texture. The flavor changes as well. When it is massaged, it’s tough cellulose structure breaks down (LA Times) making it less fibrous. Why do we massage kale anyway? Kale is a slightly bitter green which is also somewhat fibrous. Not bad for ballpark food, don’t you think? Good on you, Fenway Park! What could be better than a salad that has been given the ultimate in pampering and spa treatments? This lucky salad is a delicious combination of sweet and savory on a bed of velvety kale and fennel and drizzled with a Maple, Lemon, Dijon Vinaigrette. So when I spotted this recipe from Vegetarian Times, June 2016 for Fenway Park’s signature salad, I thought I would give it a try – even down to the kale massaging and fennel soaking, (Nope, I hadn’t done that before either). I have always thought kale was just fine the way it is naturally but have heard that massaging kale is a thing and have been wondering if ‘super relaxed’ kale is really worth all the fuss. Remove from the heat and serve immediately, sprinkled with the lemon zest and fresh parsley.Well I’ve finally done it! I massaged kale.Stir in the kale and capers and season to taste with salt and pepper.Turn the heat down to medium-low and simmer for three to five minutes, until the rice has soaked up most of the liquid. ![]() Pour the mixture into the skillet and let it come to a boil. ![]()
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