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the White Lotus Kitchen Broccoli Kale
Salad
Some things never go out of season and although we
think of broccoli and kale as wonderful winter greens,
they endure all year long. The gorgeous greens in this
delicious salad will make your liver very happy, as
will the tang of lemon and lime and zesty orange.
In Chinese medicine green is the color that represents
the liver and it is said that spring is its season.
The liver loves its greens so we hope your taste buds
will too. Enjoy White Lotus chef, Beatrix Rohlsen's
beautiful offering for your well being this spring.
Ingredients:
1 bunch kale (black, curly, or other)
1 lemon (juiced)
2-3 broccoli heads, cut into small florets
1 tablespoon ginger (grated)
2 oranges for juice & zest
drop of honey (optional)
¼ cup olive oil
½ teaspoon sesame oil
1 lime (juiced)
½ cup sliced almonds (toasted)
¼ teaspoon crushed red pepper flakes
salt to taste
Recipe:
Serves 4-6
Veggies
Wash kale and remove stems from center. Steam the broccoli
florets for about five minutes or until bright green and
al dente. Have a bowl ready with ice cold water to ladle
the florets in to. Let sit for a few moments until broccoli
has cooled down, strain well and set aside. Cut kale into
small strips. In a large serving bowl, add the kale, half
the lemon juice, a drizzle of oil and a pinch of salt.
Massage until the kale starts to soften, two to three
minutes. Set aside while you make the dressing.
Dressing
Zest orange peel into a small bowl. In another bowl whisk
remaining lemon juice, sesame oil, orange and lime juices,
grated ginger, honey and salt. Stream in 1/4 cup of olive
oil while whisking until a smooth, silky dressing forms.
Add broccoli to the bowl with the kale and season with
crushed red pepper flakes. Add orange zest. Pour the dressing
over the kale and add sliced almonds. Toss and serve.
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