Time 20m Yield 4 servings Number Of Ingredients 0 Steps:
Whisk 3 tablespoons vegetable oil, 2 tablespoons rice vinegar, 4 teaspoons sesame oil, 3 teaspoons low-sodium soy sauce, 2 teaspoons honey and 1/2 teaspoon kosher salt in a large bowl. Chop 1 bunch kale, add to the bowl and toss to coat; let stand 10 minutes. Add 3/4 cup chopped roasted walnuts and 2 tablespoons black sesame seeds. Season with pepper.
Time 15m Yield 6 servings. Number Of Ingredients 10 Steps:
For dressing, mix first 7 ingredients. Trim ends and cut cucumbers crosswise into 3-in. sections. Cut sections into julienne strips., To serve, toss cucumbers with sesame seeds and dressing. Sprinkle with green onions.
Time 15m Yield 6 servings Number Of Ingredients 8 Steps:
Divide salad blend among 6 bowls. Top with all remaining ingredients except salad dressing. Serve with dressing.
Time 25m Yield Serves 4 Number Of Ingredients 11 Steps:
In a small bowl, whisk together vinegar, Dijon, honey, and garlic. Whisk in oil in a slow steady stream until emulsified; season with salt and pepper. In a large bowl, toss kale, apple, celery, and celery leaves with dressing; top with Parmigiano-Reggiano before serving.
Time 25m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Briefly steam kale then rinse with cold water to stop and set aside to drain. Mix garlic, garlic and wet ingredients, then pour over well drained kale greens. Sprinkle sesame mix and (optional flax) over and let sit for at least half an hour.
Time 30m Yield 6 Number Of Ingredients 7 Steps:
Whisk together vinegar, juice, soy sauce, honey, and ginger in a small bowl. Add oil slowly, whisking constantly until incorporated. Put kale in a large bowl. Drizzle with dressing, and mix well. Using your hands, massage kale until softened, wilted, and reduced in volume by about half.
