“Esalen” Kale Salad la Fleur
Rumored to have originated at the Esalen Institute in Big Sur, this recipe came my way years ago from my friend Nicky la Fleur, handwritten on paper and adjusted to her tastes. This version has umami and tang from Bragg Liquid Aminos (a product with Santa Barbara origins) and sweetness from dates. It is delicious the first day and the next. The choice of nuts and seeds can vary—add toasted chopped pecans, slivered almonds or coarsely chopped pistachios if you like—but there should always be toasted sesame seeds, pumpkin seeds and sunflower seeds. If there are no dates on hand, try currants, raisins or dried cranberries.
Use lacinato kale, and be sure to give it a little massage to tenderize it. This salad has converted more than a few kale skeptics into kale lovers.
“Esalen” Kale Salad la Fleur
Ingredients
- ⅓ cup Bragg Liquid Aminos
- ⅓ cup lemon juice
- ⅓ cup olive oil, extra virgin
- ¼ cup pumpkin seeds
- ¼ cup sesame seeds
- ¼ cup sunflower seeds
- ¼ cup nuts, such as coarsely chopped pistachios, walnuts, or pecans (optional)
- 1 pound lacinato kale, destemmed and sliced into ¼-inch ribbons
- ½ medium red onion, thinly sliced into half-moons
- ½ cup dates, pitted and sliced, more to taste
Instructions
- In a jar or bowl, whisk together the Bragg Liquid Aminos and lemon juice, then drizzle in the olive oil, whisking until lightly emulsified. Set aside.
- In a heavy-bottomed pot over medium-low heat, dry-toast the nuts and seeds until they are just golden and fragrant. Toast each type separately, as they require different toasting times. Transfer to a paper towel and cool to room temperature.
- Add the sliced kale to the bowl, pour over the dressing and toss to coat. Gently massage the kale to tenderize the leaves. Add the sliced red onion, tossing to coat.
- Add the cooled nuts and seeds and toss to coat, then add the sliced dates and toss lightly. It can stand for 10–15 minutes to develop more flavor or serve it immediately. The salad keeps well and is also delicious the next day.
