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We are here to tell you, it’s true, we simply can’t get enough of the stuff. We jumped on the kale train and we are all on board.

This version we are sharing with you is from Joy the Baker. If you haven’t visited her blog yet, it is about time you did. We find ourselves getting lost in her recipes and the photos will tempt your taste buds.

Just a few ingredients and a little time and you will be thanking your lucky stars (and us) that you made this tasty salad with an Asian spin.

You will need:

A fresh bunch of kale (curly) stems removed, cut into the thinnest chiffonade you can manage.

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1/3 cup roasted almonds coarsely chopped

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In a bowl whisk together:
1 small clove garlic minced
Generous pinch of crushed red pepper flakes
Pinch of salt
2 T soy sauce
4 T rice wine vinegar
2 T sesame oil
2 t honey
Pepper to taste

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Now toss the kale , almonds and dressing and try to restrain yourself from eating it with your bare hands.

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The original recipe calls for sesame seeds but in our eagerness to create this we neglected to notice we didn’t have any in the larder. We also doubled the recipe because we just KNEW this salad was going to cause a ruckus if there wasn’t enough to go around.

In a word: scrumptious

a&a