Marinated kale salad

Sabrina Ghayour is a chef, TV celebrity and cookbook author. She has published several cookbooks, and I have most of them, with absolutely amazing recipes. I have just got this book and started cooking through the recipes. They are amazing, and most of the recipes are super simple, like this salad. You will see more recipes from this book and this fantastic chef.

For more wonderful recipes from this cookbook, click here.

Dressing:

1/4 teaspoon ginger paste, available at any store in the herb section as a tube.

1 tablespoon honey

1/4 teaspoon chile sauce, Asian section of any store, see picture

3 tablespoons light soy sauce

2-3 tablespoons of good olive oil

1 teaspoon sesame oil, Asian section of any store

1-2 tablespoons lime juice. 

1/4 teaspoon ground cinnamon

Mix all ingredients together, incorporating the oil well into the sauce. Taste and adjust for spice (chilli and ginger), sweetness (honey), and tartness (lime juice). Adjust as needed. Let sit at room temperature for at least 1 hour or up to 4 hours in the fridge. I do this for all dressings to allow the mixture to mix and the flavours to come together. 

Salad

1 Apple, cored and diced fine

Baby kale, 1 box, 5 oz.

Slivered or flaked almonds, toasted on a pan on medium heat to a light brown

Watermelon or sunflower seeds, toasted on a pan on medium heat until light brown.

1-2 tablespoons sumac.

Layer the leaves, followed by the apples, toasted nuts, and sumac sprinkles all over. Serve with the dressing on the side. 

Do not add the dressing to the salad in advance or unless you are sure to finish it. The lime in the salad will wilt the leaves over time, about 30 minutes.