Monday, July 2, 2012

RECIPE: Favorite Kale Salad

2 big bunches of Lacinato Kale, washed well, stemmed, rolled into a bunch and sliced thinly

Puree the following altogether to make the dressing:

1 clove garlic

1 tbspn apple cider vinegar

1 tbspn dried thyme

1/2 cup sunflower seeds, soaked for a few hours, drained and rinsed

1/2 cup extra virgin olive oil

1/2 cup water

2 tsp sea salt

Toss kale in marinade and refrigerate overnight.  You can eat it fresh but it is really best eaten the next day to allow the flavors to blend well together.

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