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Emerald Salad with Shiitakes and Red Onion (Fresh Kale Salad)

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Joined: Dec 12, 2005


Posted to Thread #11975 at 12:18 am on Sep 16, 2008

from Yoga Journal Oct 2008 by Marcella Friel, kitchen manager for the Spirit Rock Meditation Center, Woodacre, CA.

Makes 4-6 servings

1/2 C thinly-sliced red onions
1 TBL raw apple cider vinegar
2 C boiling water
1 large bunch kale, washed, stemmed and sliced into 1/2" strips
2 C thinly-sliced fresh shiitake mushroom caps
1/4 C toasted walnut oil
1 tsp salt [**watch this amount...I think it may be too much. Start with 1/4 tsp and work from there]
1/4 C raspberry vinegar

1. Soak onion in bowl with boiling water and cider vinegar for 10-15 minutes. Rinse and squeeze out excess moisture. Set aside.

2. Place kale and shiitake in large bowl. Drizzle oil and sprinkle with salt. Massage mixture with hands, kneading and squeezing until kale turns dark green and wilts slightly, about 5 minutes. Set aside.

3. Add onions and raspberry vinegar to salad and toss. Adjust taste and serve at room temp.

Chef adds diced persimmon and pomegranate when in season. The hand-written sign of ingredients near the salad photo shoot includes "fig balsamic" (is there such a thing?) and not raspberry vinegar.

[Mar's Notes: I used EVOO, plain old cider vinegar for the onion soaking, citrus vinegar for the dressing, bagged kale & sauteed portabello mushrooms because that's what I had. In other words, you don't have to follow this recipe exactly for it to work.

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