marinated kale salad
It has been ages since I've done a recipe and I'm so excited to start making this a regular post again. I've been doing a lot of traveling the last five months and it's been a habit to make what I know (which let's be honest, get boring after a while). But it's a goal of mine for 2013 to create some new dishes to share again here on the blog.
This particular meal was inspired by a marinated kale salad that I'm pretty much obsessed with from our local health food store Jimbos (which I'm also obsessed with). Their marinated Flax Seed Salad is killer. I decided to make it home (super easy) and have changed a couple of things in the dressing, but otherwise, it tastes a lot like theirs (yes!). I'm stoked to be able to make big batches of my own (still buy all the ingredients from Jimbos of course) to eat throughout the week. I decided to pair the salad with the whole grain, kamut, to make a more whole filling meal out of it.
For any new readers, I use organic as much as possible so even though I don't list "organic" in the ingredients (seems redundant), rest assured that is what I'm using.
- 1 Bunch of Kale (or 5 to 6 large kale leaves)
- 1/4 Red Onion
- Olive Oil
- Flax Seed Oil
- Nama Shoyu
- Cayanne Pepper
- 1 Orange
- Vegetable Broth
- Sea Salt
- Black Pepper
- Mix 1/8 cup of olive oil, 1/8 cup of flax seed oil, 1 tablespoon of Nama Shoyu, juice from 1/2 of an orange and a sprinkle of cayanne pepper in a bowl. Set aside.
- Tear the kale leaves off their stems (I sometimes use the leftover stems in my smoothies) and put in a large bowl.
- Slice the onion and add to the kale leaves.
- Drizzle the dressing over the salad and then toss.
- Put in a container and refridgerate for at least a couple of hours.
- Rinse the kamut and put in a large pot (depending on how much you have, I like to make a big batch to eat throughout the week). Add a mix of vegetable broth and water. It should be two parts liquid to one part kamut. Bring to a boil and then let it simmer until cooked. I've found that because kamut is such a dense grain, it can take up to over an hour to cook.
- Once cooked, drain any remaining liquid and set aside.
- Now it's time to toast the kamut. How much you toast will depend on how many servings you need. Put the rest in the fridge if you have any left over.
- Chop up two garlic cloves and set aside.
- Add the kamut to a pan with a little bit of olive oil. Start to toast on medium heat.
- After a couple of minutes add the garlic to the kamut in the pan.
- Squeeze the other half of the orange on top of the kamut while toasting.
- Add a little bit of salt and pepper (to taste) to the kamut as well.
After the kamut is toasted, place on a plate and add the marinated salad on top. You can add a little bit of orange zest on top for some added orange flavor. Enjoy!