I am a recent convert to kale. I have always seen it at the markets and always walked on by, never sure just what to do with it. Well one day I finally got up the courage and purchased a large bushel. I first used it in a curried chicken dish and I have to say I was hooked. On top of being a superfood, it has tons of flavour and a nice crispiness to it. Since then I have been trying all kinds of recipes with kale. This recipe is my first venture into eating raw kale and I have to say it was a nice surprise. The great thing about kale is that if you have any leftover salad you can put it in the fridge and the next day it still remains crispy. No lettuce can do that when drenched in dressing. Paired with red cabbage, pumpkin seeds, cranberries and the tahini dressing, I guarantee you this superfood salad will have you going for seconds or saving some to take to work the next day.
1/2 cup tahini
2 tbsp Bragg’s Liquid Soy Seasoning
1/3 cup water
1/2 tsp grated ginger
1 tbsp sesame oil
1 tsp lemon juice
1 bunch of kale, rinsed and stems removed
1/2 head red cabbage, thinly sliced
2 small avocados, cubed
1/2 cup dry cranberries
1/2 cup pumpkin seeds
1 tsp olive oil
1tsp chili powder (adjust to taste)
1tsp cayenne powder
Chanterelle mushrooms have a special place in my heart. When I was a kid growing up in Poland, I remember getting woken up at 5am and driving out to the forest with my family to pick wild mushrooms. It was a popular pastime and you had to get up early to get the good mushrooms. We would come back with all varieties but my favourites were the chanterelles. (I also love Porcini, but that is another post…coming soon!)
Feeling nostalgic, I decided to make this salad. I got the mushrooms from the market without knowing what I was going to make. After rummaging through the fridge I found a few ingredients that I thought would perfectly compliment the chanterelles. While light, the salad is also very filling because of the beluga lentils, so it made a great supper. I love using the lentils as they have a great nutty flavour and don’t become overly mushy when cooked. Oh and the goat feta gives it a nice salty flavour to balance out the sweet peppers and the dressing. Try to out, I think you will be surprised.
When buying chanterelle mushrooms make sure they have a nice odour, are a golden yellow/orange colour and that they are not slimy and easy to crumble apart. I always try to pick out only whole unbroken mushrooms at the market. At first the owner of Fruiterie Atwater (where I do some of my shopping) was wondering why I was pawing through his mushrooms, but we became friends and now gives me the best ones in his store.
For the Salad:
1 cup cooked Beluga lentils
1/2 bunch kale, stemmed and chopped
2 small red peppers
2 cups fresh chanterelle mushrooms
1/4 cup goat feta cheese
1 tbsp unsalted butter
For the dressing :
salt and pepper to taste ( optional )
- Preheat the oven to 215°C/425°F.
- Cut the peppers into quarters. Remove the seeds and the membranes. Roast the peppers until the skin blisters and turns black. Remove from oven and cover with plastic wrap or place in a paper bag and let cool down about 15-20 minutes. Peel and cut each peppers into small strips.
- Wash mushrooms gently, removing all dirt and debris. Cut end of stems off as well. If you have some large pieces, slice them into smaller portions. Place them on a paper towel.
- Melt butter in a frying pan and sauté your mushrooms. Simmer for 10 minutes in an open frying pan until the liquid has completely boiled off.
- Add chopped kale to the mushrooms and sautee for about 5 min or until kale starts wiltting, add chopped roasted red peppers and sautee for another minute. Transfer the mixture to a large mixing bowl and add your lentils to the bowl Toss together. Set aside.
- In a small bowl whisk together the vinegar, honey and mustard. Slowly whisk in the olive oil and season with salt and pepper. Pour some dressing over your salad, toss it and serve it on plates.
- Crumble feta over servings and enjoy