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Raw Kale Salad from Rabbit Hill Inn

by BnB Finder | August 12th, 2014 | Best BnB Bites, Recipes, Salads
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Raw Kale SaladKale has been a fad ingredient for the past couple years.  Although it is on many restaurant menus, there’s a decent chance that it isn’t making many home dinner menus successfully.  Kale can be a tricky ingredient to incorporate.  Cooked or prepared incorrectly, and you will turn your family into enemies of this delicious green.  However, with a little bit of help, kale can become a family favorite. This recipe from Rabbit Hill Inn just might do the trick!

 

Raw Kale Salad


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Walnut brittle
  1. 1 cup granulated sugar
  2. ¼ cup water & ¼ tsp distilled vinegar (mixed)
  3. ¼ cup walnut pieces
  4. Pinch of salt
  5. Pinch of Baking soda
Pickled apples
  1. 3 cups water
  2. 3 cloves
  3. 2 cups Champagne vinegar
  4. 3 allspice berries (or ¼ tsp ground allspice)
  5. 1 cup granulated sugar
  6. 1 lemon peel (not zest, peel strips from 1 lemon)
  7. 1 vanilla bean, split & scraped
  8. 3 apples, cored, diced
  9. 1 cinnamon stick
Curry vinaigrette (Will need blender)
  1. 1 medium onion – diced
  2. 2 Tbsp cumin seeds
  3. ¼ tsp ground nutmeg
  4. 2 Bay Leaves
  5. 5 Cardamom Pods (or ½ tsp ground)
  6. 1 tsp Fenugreek
  7. 3 Cloves
  8. ½ cup Coriander
  9. 1 cinnamon stick
  10. 1 cup & 1 Tbsp Grapeseed Oil
  11. 1 tsp peppercorns
  12. ½ cup Apple Pickling Liquid
Black Barley
  1. 2 cups of Black Barley
  2. ½ cup onion, finely diced
  3. 2 qts vegetable stock or water
  4. 2 Bay leaves
  5. 2 Tbsp Grapeseed oil
Walnut brittle
  1. In a shallow pan, lined with parchment paper, spread walnuts. Set aside.
  2. In a sauce pan, heat water/vinegar and sugar until light brown.
  3. Remove from heat, add salt & baking soda. Stir well. Pour liquid over walnuts.
  4. Allow to cool. Chop into pieces and sprinkle over completed salad before serving.
Pickled apples
  1. Combine all ingredients except apples in a sauce pan, over high heat. Boil for 3 minutes.
  2. Remove from heat, cover, and let steep for 15 minutes.
  3. Place apples in a large bowl, pour liquid over apples. Allow to pickle overnight.
  4. Save some pickling liquid for the vinaigrette recipe below.
Curry vinaigrette (Will need blender)
  1. Sauté onion and spices in 1 Tbsp Grapeseed oil until tender.
  2. Combine all ingredients in blender until smooth. Set aside.
  3. Serve at once or keep warm.
Black Barley
  1. In a medium size sauce pan, heat oil on high heat.
  2. Sauté onion and bay leaves until onion is clear. Add barley and toast lightly (until it smells like toasted bread).
  3. Add vegetable stock (or water) and simmer until tender. Drain liquid and chill barley.
Directions
  1. Prepare & Assemble Salad
  2. 4-6 cups of chopped kale, center ribs & stems removed, washed well
  3. On individual serving plates, place even portions of barley and kale.
  4. Add apples.
  5. Dress with vinaigrette.
  6. Sprinkle top with crushed walnut brittle.
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