My Year of Salad resolution for this week was to eat more raw non-lettuce greens, which has finally gotten me motivated to try and recreate my favorite Whole Foods Salad Bar food of all time, Garlicky Kate.
First I started with the ingredient list off the salad bar:
Kale, Garlic, Tahini, Extra Virgin Olive Oil, Liquid Aminos, Nutritional Yeast, Apple Cider Vinegar, Lemon Juice, Water.
Then I played around a little bit with proportions, until I got to this:
1 bunch Kale
3 cloves of garlic, pressed (or chopped really small)
4 T Tahini
2 T EVOO
1 T Bragg's Liquid Aminos
1 T Nutritional Yeast
1 T Apple Cider Vinegar
1 Lemon (juiced)
Water (to adjust for consistency)
Last summer, my friend's partner let me in on little secret to eating raw kale: you have to massage the kale. No, seriously. So, after mixing together all the other ingredients, and having T wash and de-stem the delicious locally grown kale, I pushed up my sleeves and set to work massaging some leafy greens.
Then I massaged in the dressing:
Then I (washed my hands) and enjoyed the best garlicky kale to be had in Kitty Hawk, NC.
Note: we really like garlic and lemon and tahini and kale and, well, all of these ingredients. If you have plans for a hot date later on, you could decrease the garlic a little bit. This stuff isn't called Garlicky Kale for nothing.