"According to the supermarkets, there is no such thing as, 'out of season.' Berries in the middle of February? Why not? Seafood flown in from Japan? Sure. While it adds up to appetizing and varied meals throughout the year, regardless of the weather, it comes with a price tag — both ethical and financial." - Homaro Cantu
Maybe it's too early in the day to get into the politics of food but, man, I have really got to get on a season eating plan. Homaro Cantu has really got me thinking about social responsibility and the consequences of my actions. Farmer's markets it is. Well, I'll try.
So, about this salad. It is very, very sweet. So if you want to cut your dressing with a dash of rice or white vinegar that would definitely mellow the sweetness, but if you've got a massive sweet tooth + kale aversion like me, stick to the recipe because, because it's good. :)
So there are a few issues with kale: 1. The texture. Oh, the chewy texture. 2. Taste. I'm a huge fan of the benefits of kale, but getting it down is a whole 'nother gambit. Lucky for you, I learned this trick a few years ago to get your kale texture to mellow out. Massage it. You read that right, you're going to massage your kale.
Here's what you do:
- Soak kale in lukewarm water for 15 minutes.
- Rinse well with cool water.
- Massage the kale as you tear it into pieces. Awkward at first, it works.
As for the unique flavor, honey is sweet enough to conquer it and sesame oil is a nutty, complimentary flavor. If you're ever working against the grain flavor-wise, just remember one complimentary and one contrast. It's sort of the interior design rule of cooking. It works, you'll see.
- Mix kale with pecans, cranberries, and pumpkin seeds.
- In a different container mix up oil, honey and salt.
- Serve salad immediately after dressing.
This salad does not keep well after dressed. So, if you need it for the next day keep your dressing and salad separate until it's time to serve.