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The Louie b. Free Show for September 01, 2010
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Listen to this show in the archives Part One - Part Two - Part ThreeShow Schedule & Notes
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Kale makes a gorgeous display on the holiday table. Dotted with bright red radishes and crunchy bits of roasted peanuts, this earthy forest green salad is enriched with a dressing that instantly satisfies the savory palate.
ONE HAIL OF A KALE SALAD
WITH CASHEW CAESAR DRESSING
Yield: 6 servings
1 large bunch kale, stems discarded, torn into small bite-size pieces
1 cup Cashew Caesar Dressing
1/2 cup unsalted dry roasted peanuts, coarsely ground in a hand-crank nutmill
1 bunch red radishes, sliced
1 Persian cucumber, chopped
2 green onions, sliced
1/2 ripe avocado, chopped
1. Place the kale into a large mixing bowl and pour the Cashew Caesar Salad Dressing over. Use your hands to massage the dressing into the kale, mixing and massaging for one full minute to soften the kale and infuse it with flavor.
2. Add the peanuts, radishes, cucumber, and green onions and toss well
3. Transfer the salad to an attractive serving bowl or platter and sprinkle the chopped avocado over the top.
Cashew Caesar Dressing
Caesar salad remains a long-standing favorite. The original dressing was made with a generous measure of Parmesan cheese, anchovies, and a raw egg in a base of olive oil. I’ve taken grand liberties with this oil-free, cashew-based dressing. Far from the standard Caesar, this tasty version has a rich character all its own.
Yield: 2 3/4 cups
2 cups water, divided
1 cup cashews
1 clove garlic, coarsely chopped
1/2 cup plus 2 tablespoons fresh lemon juice
1 tablespoon plus 1 1/2 teaspoons dark miso
1 tablespoon nutritional yeast flakes
1 tablespoon vegan Parmesan
1 1/2 teaspoons salt
1 teaspoon rice vinegar
3/4 teaspoon xanthan gum or guar gum
1. Place 1 cup of the water, cashews, and garlic into the blender and process until the cashews are broken down. If using a high-powered blender, you can place all the ingredients into the blender at once.
2. Add the remaining ingredients and process until thoroughly incorporated and the dressing is smooth and creamy. Use a funnel to transfer the dressing into a narrow-neck bottle for easier pouring.
3. Use immediately or chill until ready to use. Shake well before using. Refrigerated, the dressing will keep for up to 10 days.
Variation:
Substitute macadamias or pine nuts for the cashews
Mosquito noise device aims
to annoy potential
troublemakers(?)
"My ego really is this big................"
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