Its time for Secret Recipe Club again - I love being part of this fun club! My favorite part of the SRC is assignment day - I love when I get that e-mail in my inbox with the link to the blog that I get to choose my recipe from. I also love that all of my assignments have all come from blogs I have never been to before, it's really a great opportunity to find some fabulous bloggers out there and some delicious recipes. If you are not familiar with exactly how this club works, you can stop by the website and learn all about it - maybe even join in! Basically you are (secretly) assigned a blog to checkout, browse through their recipes, choose one to make and blog about it. It's a lot of fun!
This months assignment was really exciting! I was assigned On the Move-In the Galley, I have seen other members of SRC cook from this site and I have always thought the recipes sounded wonderful. I have a few recipes saved for later, like these yummy Stuffed Mushrooms Plus Sausage and Pasta and this amazing Bacon and Date Tart. I chose to make This delicious Kale Salad because A: I gave up (or rather limited) my carbs in an attempt to lose weight for my sister's wedding. B: I LOVE kale!!
Would you like to know what I thought of this dish? I couldn't get enough - seriously! Even though I made enough for leftovers the next day I decided that next time I am doubling it so I can have it for lunch and dinner too the next day (and maybe an afternoon snack as well.) I made a few adjustments to the original recipe. I did not have currants or pine nuts as called for in the recipe so I subbed cranberries and roasted sunflower seeds. Sooo gooood! Sweet Girl said it was her favorite kale dish yet...enjoy!!!
recipe modified from On The Move-In The Galley
2 tablespoons dried cranberries
7 tablespoons white balsamic vinegar, divided
1 tablespoon unseasoned rice vinegar
1 tablespoon honey
1 tablespoon extra-virgin olive oil
1 teaspoon salt
2 bunches of kale (about 1 pound), center ribs and stems removed, leaves torn
2 tablespoons roasted sesame seeds
Parmesan cheese shavings
Place cranberries in a small bowl and add 5 tablespoons white balsamic vinegar. Let soak overnight (I only did this for about an hour or two.) You could drain when done but I chose to use the vinegar int he salad along with the rest of the ingredients.
Whisk remaining 2 tablespoons of white balsamic vinegar, rice vinegar, honey, oil, and salt in large bowl. Add the torn kale, cranberries, and sesame seeds; toss to coat. I learned this next part from The Chew, when eating raw kale it's a good idea to massage the dressing into the kale for a while to help soften the kale a little bit and really let it absorb the flavors. Now let it sit and marinate for 20 minutes at room temperature, tossing occasionally. Season to taste with salt and pepper. Sprinkle cheese shavings over salad and serve.