RECIPE: RAW Kale & Dulse Salad

I was at a friend's house and noticed a magazine opened to the page that had the following recipe on it.  Kale is scrumptiously in-season where we live and I am always looking for ways to get more seaweed into our diets as well.

Bret loaded up on kale at the farmer's market yesterday, so I plan to make this recipe today, I'll let y'all know how it turns out!  The magazine that published the recipe is called "Pilates Style" and it was created by Chef Peter Cervoni.

You'll notice the changes I made to the recipe based on the ingredients I had on hand.  I served this at a dinner after making it.  In the morning I was surprised to discover that most of it was left over!  So I had it for breakfast and loved every bit (however the Italian seasonings were a bit strong).  A few days later I spoke to a friend that was at the dinner and she specifically mentioned how much she enjoyed the kale salad - so maybe there was so much other good food that folks passed over this dish not knowing what it was?  Who knows?  It also appears quite creamy, so maybe my raw and vegan friends thought it was dairy based (not in MY house!)...

Salad:

• 3 cups tighlty packed kale, thinly sliced or shredded
• 1/2 cup celery, in thinly sliced discs
• 1/3 cup red onion, thinly sliced
• 1/4 cup sundried black olives, roughly chopped
• Instead of the sundried olives, I used about half a can of black olives
• I also added about 1/2 a cup of chopped sundried tomatoes, they added a nice texture and savory sweetness to the salad
• 1/3 cup dulse leaves, tightly packed and torn into pieces
• Instead of the dulse leaves, I used a heaping tablespoon of dried dulse and kelp flakes
• 1 cup flat Italian parsley, rough chopped and loosely packed

Marinade/Dressing:

• 3 tablespoons fresh rosemary, roughly chopped
• Instead of the fresh rosemary, I used two tablespoons of dry Italian seasonings, I think I would use 1 tablespoon next time
• 1/4 cup freshly squeezed lemon juice
• 2 1/2 tablespoons raw tahini
• 1 teaspoon extra virgin olive oil
• I used a generous splash of olive oil
• 2 tablespoons filtered water
• 1/4 teaspoon Celtic sea salt
• 2 cloves fresh garlic, minced

1. Make the marinade/dressing by combining the ingredients and whisking together until creamy and smooth
2. In a separate bowl, combine the first six ingredients, pour marinade over and massage the kale with your hands until it begins to wilt and break down.

This salad will last two days in the fridge.

The marinade/dressing is great to have in your back pocket for any occasion.  Try it on salad, as a dip  - you name it - it's amazing!