Greens with Japanese Vinaigrette
Lightly cooked greens add colour and freshness to a meal and this dressing enhances them perfectly.
Serves 4
Ingredients:
1 large bunch of kale or spring greens
Pinch of sea salt
1/2 medium carrot, cut into fine matchsticks
2 tsp Clearspring Toasted Sesame Oil
1 tbsp Clearspring Organic Brown Rice Vinegar
1 tbsp plus 1 tsp Clearspring Organic Shoyu
1 tbsp sesame seeds, toasted
Method:
1. Wash the greens and remove any tough stems from the leaves. Fill a large pot half full with water and bring to a boil. Add the sea salt and as many whole leaves as will comfortably fit. Boil the greens until just tender (about 7 minutes for kale, a little less for other greens). When the greens are tender, immediately remove them from the pot and plunge them into a bowl of cold water to stop the cooking and hold the colour. Drain, gently squeeze out excess water, and thinly slice. (If the leaves are very large, cut in half lengthwise first.) Cook remaining leaves.
2. Boil the carrots for 2-3 minutes, remove, and cool under running water. Drain and set aside.
3. In a small bowl, prepare the dressing by whisking together the sesame oil, vinegar, and shoyu.
3. In a mixing bowl, toss the greens and carrots with the dressing. Place the mixture in a serving bowl, garnish with sesame seeds, and serve.
Photo and recipe by John and Jan Belleme, authors of Japanese Foods That Heal, Tuttle Publishing, 2007
Serves 4
Ingredients:
1 large bunch of kale or spring greens
Pinch of sea salt
1/2 medium carrot, cut into fine matchsticks
2 tsp Clearspring Toasted Sesame Oil
1 tbsp Clearspring Organic Brown Rice Vinegar
1 tbsp plus 1 tsp Clearspring Organic Shoyu
1 tbsp sesame seeds, toasted
Method:
1. Wash the greens and remove any tough stems from the leaves. Fill a large pot half full with water and bring to a boil. Add the sea salt and as many whole leaves as will comfortably fit. Boil the greens until just tender (about 7 minutes for kale, a little less for other greens). When the greens are tender, immediately remove them from the pot and plunge them into a bowl of cold water to stop the cooking and hold the colour. Drain, gently squeeze out excess water, and thinly slice. (If the leaves are very large, cut in half lengthwise first.) Cook remaining leaves.
2. Boil the carrots for 2-3 minutes, remove, and cool under running water. Drain and set aside.
3. In a small bowl, prepare the dressing by whisking together the sesame oil, vinegar, and shoyu.
3. In a mixing bowl, toss the greens and carrots with the dressing. Place the mixture in a serving bowl, garnish with sesame seeds, and serve.
Photo and recipe by John and Jan Belleme, authors of Japanese Foods That Heal, Tuttle Publishing, 2007
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