Thursday, May 31, 2012

Sesame Balsamic Vinaigrette

We have a beautiful variety of kales growing in our garden that are just mature enough to harvest. Yesterday, I picked my first bunch and felt the urge to eat them my favorite way ... macerated in a balsamic vinaigrette but I didn't have any on hand so I used a homemade honey mustard (which is a favorite of mine but not quite what I was craving.)

Then, my Dad called this morning ironically asking for my favorite way to eat kale (we are on the same page here with our growing kales) so I decided I had better hop to it and mix up a batch of balsamic vinaigrette and share. Since I didn't have anything written up, I made a small batch, recorded it on paper, and ate a massive bowl of kale and vinaigrette in the process! So glad I did because oh how wonderful those flavors combine - especially right now in the early garden season. My desire for fresh foods is in a wild frenzy with the warmer weather but my taste buds and cravings are extra heightened due to being seven months pregnant. You could feed me stuff like this all day long!

Easy Balsamic Vinaigrette Recipe

1/4 cup balsamic vinegar
3/4 cup olive oil
1 large garlic clove, minced
1 tablespoon soy sauce or tamari
1 tablespoon lemon juice
1 teaspoon toasted sesame oil

Add ingredients to a jar with a lid and shake, shake, shake!

If you want to make a kale salad, this is the way I like it -- Chop up the following and add to a large bowl: 1 bunch of mixed kale, 1/2 bunch of radishes, 1/2 small onion, 1/4 head of any cabbage, handful of sugar snap peas. Pour some of the vinaigrette over the salad until lightly coated. Let sit for 20 minutes or for a few hours. When ready to serve, put desired amount into your eating bowl and top with avocado and cucumber. Eat slowly and chew well.