Rustic Grilled Kale Salad
Preheat grill to medium-high.
Rinse, dry thoroughly, and toss together in a bowl:
½ bunch kale, keep leaves on stems
4-5 radishes or salad turnips, cut in half lengthwise
(if greens are attached, leave them on)
2-3 green onions, trim roots and tops
2-3 tsp. minced garlic scape or green garlic (or 1 small clove garlic)
Whisk dressing ingredients together and then combine with the kale mixture.
(Using your hands will soften kale and ensure all items are completely coated)
1/3 c. peanut or sunflower oil
1 tsp. lime juice
2 tsp. white wine vinegar
2 tsp. honey
2 tsp. tamari (or soy sauce)
1 tsp. toasted sesame oil, optional
Dash hot sauce, optional, to your taste
Spread out kale mixture in a large flat grill pan (or you can put right on the grill; just will be messier).
Use a tongs to flip and move around after 1-2 minutes. Grill until just wilted, with a little char on the edges. Serve hot, either keeping leaves whole, or rough-chop into shallow serving bowls.
Recipe created or adapted by Liz Talley, Urban Graze
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