Whenever kale makes its way onto our menu, eyebrows are raised. When we first served it, we walked around the cafeterias offering up a leaf sample (and they are cut small so we are talking about a tiny leaf trial) to anyone who would accept. Grudgingly they were received, followed by requests for proper servings. By the end of lunch, the kale was gone. There are few who debate about how delicious our sesame kale salad is. At long last, here is the recipe:
1/4 cup rice wine vinegar
3/4 cup canola oil
1/4 cup dark sesame oil
2 teaspoons smooth Dijon mustard
a pinch of salt (or to taste)
First make your dressing. Then wash your kale and cut out the stems. Stack the leaves and chop the kale into thin strips. Toss with your dressing and enjoy! This is a good recipe to make lots of – great for tonight’s dinner, and tomorrow’s lunch.