Tomorrow on Good Food, Laura Avery talks to Clemence Gosset about the kids cooking classes at the Gourmandise School of Sweets & Savories. In the class kids learn to make a Raw Kale Salad. Clemence says while kale may not seem like the most obvious choice for kids, once they actually work with it and massage the vinaigrette into the leaves they get excited about eating it. Sometimes they create kale “tacos” using the kale leaves as the taco shell and filing them with the salad. Keep reading for her recipe….
Raw Kale Salad
inspired by our Raw chef Kirsten Gum and our lovely friends Sarah and Shaheda from the Produce Project
Serves 4 as a side and 2 as a meal
2 bunches dinosaur kale
3 blood or other oranges
2 heirloom tomatoes
1/4 cup olive oil
2 Tbsps balsamic vinegar
Salt and pepper, to taste
1) Remove the stem from the kale. Ask your pint-sized chef to fold the kale leaf in half and run their fingers down the stem to the tip of the leaf to remove the stem.
2) Whisk your olive oil, pepper and vinegar in the bottom of a large salad bowl. Finely chop and toss in your kale leaves.
3) Cut two of your oranges and in half juice them over the kale. Sprinkle a few pinches of salt over the orange and get your fingers ready to give that kale a massage! Your sous chef should rub the leaves with the juice in the large bowl.
4) Allow the kale to rest for 5-10 minutes.
5) Cut your remaining orange into wedges, followed by strips of avocado and slices of those sweet, ripe tomatoes.
6) Allow your assistant to dress this beautiful salad with those delicious accessories. Enjoy!
Tip: For a fun and handy way to serve, reserve a few leaves of kale to wrap this salad in. It makes a really sweet vessel!