Being virtuous.

On the menu: Kale Sesame Salad

Let me be clear: we did not do a post-holiday cleanse. A couple of weeks ago, though, we decided to lighten up for a few days and eat some serious greens. For once, we were being virtuous. Kale immediately came to mind–it’s heft and hue seem so wintry to me. Brightened up with red cabbage and carrots, this slaw is visually stunning. Lightened up with parsley and scallions, it’s full of flavor. The sesame seeds add a welcome nutty, savory element to round the salad out.

I made the dressing called for in the original recipe, but it’s tahini base was just too overpowering. Kevin ate his portions with Caesar dressing, and I relied on a 3:1 mixture of olive oil and sesame oil. You’ll notice the photo features the tahini dressing. Any way you dress it, this salad works wonders in your diet. We ate it for three days. It was a refreshing change from the heavy meals we crave in winter.

There’s not much to say in other matters as of late. Kevin and I are both absolutely swamped with work. A recent snow day which should have been spent baking was spent in the lab running predictive models. Last week we made roast beef on Sunday, ate it every night until Thursday, and then ate out the next two nights. We are cooking tonight, thank heavens. Yesterday we ventured away from our miserly little town and headed to the coast to see some lighthouses. It really reminded us of all the good things this state has to offer.

Kale and Sesame Salad
adapted from My New Roots

2 cups chopped kale
2 cups shredded red cabbage
2 cups shredded carrots
4 scallions
1 cup chopped parsley
½ cup sesame seeds

Wash* and chop the kale. Shred the cabbage finely and place in a large bowl. Shred the carrots on a box grater and to the cabbage. Chop the parsley, slice the scallions into rings, and add both to the bowl. Toast the sesame seeds until they are golden brown, then remove from heat and immediately pour them into the bowl. Toss salad and serve with your choice of dressing.

*When I wash greens, I always fill our sink with at least 6 inches of water and add the greens. I shake the greens vigorously and let them sit for at least 10 minutes to let the dirt settle. Then I lift the greens out, give them a little shake, and pat them dry. The rinsing step can be repeated, if necessary.