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Kale salad with mixed herbs and sunflower pesto
From the blog storiesinabowl.com. Makes about 4 servings. Takes about 45 minutes to get to table. My note: I normally stack and chiffonade the kale leaves before I massage them. This works well as it is easier to stack them before they are limp from working with them.
PESTO:
1 cup Italian parsley, packed (leaves only)
1 cup cilantro, packed (leaves only)
¼ cup extra virgin olive oil
¼ cup soft tofu
¼ cup sunflower seeds, toasted
1 small garlic clove, chopped
1 tablespoon lemon juice
salt and freshly ground black pepper, to taste
SALAD:
1 large bunch kale
1 tablespoon extra virgin olive oil
1 tablespoon lemon juice
⅓ cup ricotta salata or feta, crumbled
PESTO: Place all the ingredients of the pesto in a small food processor and pulse till well combined. It will be slightly chunky. Taste and season accordingly. Set aside. The pesto can be made ahead of time and kept in the refrigerator for up to five days.
SALAD: Wash the kale leaves. Cut off and discard the thickest part of the stems. Put whole leaves in a very large bowl. Sprinkle with olive oil and lemon juice. Proceed to massage the leaves with your fingers. Apply a some pressure so the kale will absorb some of the liquid. The more you massage, the more tender the leaves will be; it will also help take their bitterness away. Stack a bunch of leaves on your cutting board and slice them very thin. Place in a salad bowl and toss with some of the pesto (you probably won’t need all of it, just enough to coat the leaves well). I find it easier to do use my hands instead of tongs. Garnish with ricotta salata or feta.