Get RecipeKale Salad With Glazed Pumpkin Seeds and Hot Cider Vinaigrette From 'The New Vegetarian Cooking for Everyone'
Do you really need another recipe for kale salad? You may think not. But this recipe, from Deborah Madison's recently re-released cookbook, The New Vegetarian Cooking for Everyone, offers a couple of techniques that can add new life to the perhaps overly trendy dish. First, she toasts a batch of soy- and shichimi togarashi-glazed pumpkin seeds to toss with the greens. The hot seeds readily absorb the umami-filled sauce and heat of the Japanese chile—they're addictive on their own and a genius addition to the earthy kale. Madison also uses a hot vinaigrette for the salad, which wilts the kale within seconds and prevents any need to massage or marinate before serving. Your tired hands will thank you.
Why I picked this recipe: I'll be honest, I didn't think I wanted to assemble yet another kale salad, but the glazed pumpkin seeds swayed me. I can't say no to shichimi togarashi.
What worked:This salad is quick, easy, and a worthy addition to my kale repertoire.
What didn't: Nothing.
Suggested tweaks: If you've got the shichimi togarashi, you might as well sprinkle some more of it over the finished salad. (Why not?) If you can't find it, you can sprinkle a little cayenne on the seeds for heat. The recipe doubles easily if you'd like to serve it for a party. It also holds up very well in the fridge, so it makes a great make-ahead lunch.
About the author: Kate Williams is a freelance writer and personal chef living in Berkeley, CA. She is a contributor to The Oxford American, KQED's Bay Area Bites, SFoodie, and Berkeleyside NOSH. She blogs at Cooking Wolves. Follow her @KateHWiliams.