Chopped Kale Salad with Toasted Pumpkin Seeds and Ginger-Soy Vinaigrette
Recipe by Christina McKeough
1 large bunch kale (Dinosaur, Red, Curly), stripped from the stem and chopped very fine
3/4 cup pumpkin seeds, toasted with a sprinkle of oil and salt
1 tablespoon fresh ginger, minced
3 tablespoons soy sauce
1 1/2 tablespoons sugar
1 teaspoon sesame oil
1 tablespoon seasoned rice wine vinegar
1 cup olive oil
Combine first 5 dressing ingredients in a small bowl. Slowly whisk in olive oil. Store in the refrigerator.
In a large salad bowl, mix the kale, pumpkin seeds and dressing to taste (you won’t need all the dressing). Serve immediately.
Pair with Hosmer Winery 2011 Dry Riesling
This recipe appears in the Fall 2012 issue of Edible Finger Lakes magazine in the What’s in Season section.