Wednesday, November 28, 2012

Things to do with Kale III: Salad

Kale salads abound on the internet: recipes for, health benefit claims of, adoration of - it's all there. Given my seasonal influx of kale, I thought I would give it a try. I "massaged dressing into the chopped leaves", and I allowed to marinate. It seems as though I did everything right. What I failed to do, however, was buy the right kind of kale. Kale salad calls for "dinosaur kale" or "tuscan kale" or something else that is available in the summer, and not available here.

German kale, or Gr√ľnkohl, as it is called, is not available is summer. It is a hearty vegetable that is best after the first frost. It is stringy, it is filling, it is not the stuff for salads.

I made my salad with marinated tofu. I enjoy marinated tofu, and these little chunks of soy were enough to keep me going through my salad (or maybe it was the ravishing hunger?). Is this a repeat? Not until I go to Tuscany to sample the kale there.

Kale Salad with Marinated Tofu

1 block of pressed tofu
1 tbsp white miso
1 tbsp rice vinegar
1/2 tsp chili flakes
1 cup of chopped kale
3 tbsp olive oil - lemon juice vinaigrette

Chop tofu into bite sized pieces. Add miso, vinegar and chili to a zip-loc bag. Mix. Add tofu. Allow to marinate, at least overnight.
Toss kale with dressing using your hands, ensuring each leaf gets coated.  This can also marinate overnight.
Sautee or grill tofu. Add to kale.
Salt & pepper to taste

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