Well the pop-up kitchen was a success and I had tones of fun doing it. Detroit Gypsy Kitchen’s Stephanie Selvaggio is, as always, a beacon of positive energy and I’m so excited to be able to work with her at the MOCAD on a monthly basis!
One of the things we made was a stacked Kale Salad topped with Tabbouleh. We used my recipe for the tahini dressing plus her own recipe for tabbouleh. This recipe both use my variations of each. While tabbouleh normally uses a lot of parsley to make up the leafy portion, I based mine on coarse builder to give out more of a dish that’s akin to rice. The tabbouleh flavor and brightness is still there, but this works with the kale salad dressing quite well.
You will Need
For the Kale Salad
- 2 Bunches of kale (I prefer italian or dinosaur kale because the leaves hold the dressing so well
- ¾ cup of Tahini
- 3 Tbsp of Bragg’s Amino Acids (or a mild soy sauce and DEFINITELY not ponzu)
- Juice from 2-3 lemons
- 3 tbsp dark Agave Syrup
- 3/4 cup of nutritious yeast
- 1 ½ tbsp of white miso paste
- black pepper
- Wash the kale, remove the rough middle part (spine) and then costly chop up, set aside so it can dry
- mix everything but the agave into a bowl, whisk until it becomes thick. If it is too paste-like than you can add a tiny bit of water to it so it loosens, but the mixture itself should be thick and creamy.
- Taste it, it should be rather sour, whisk in 1 tbsp of agave at a time, it will cut the sourness, keep adding agave syrup to taste add a dash of pepper to the finished dressing for some depth
- Now take your chopped kale and toss it in the bowl of dressing, massage it with a good amount of force. Kale is touch and the point of massaging it is to break down the cellulose of the kale so it becomes soft. The lemon in the dressing also serves to break it down further.
- Let the salad sit for an hour or so before serving.
For the Tabbouleh
- 2 cups of coarse bulgur
- 2 cups of water
- 2 tomatos
- 1 bunch of parsley, stemmed
- 1 bunch of mint, stemmed
- 1 bunch of scallions
- ⅓ cup of a good quality olive oil
- kosher salt
- Boil the water and pour over the bulgur, allow the bulgur to absorb the water, about an hour or two
- Finely chop the tomatoes, parsley, scallions and mint and add to the cooked bulgur
- Mix gently
- Drizzle with olive oil and sprinkle with salt to taste and then gently mix some more
Normally tabbouleh would call for lemon juice, since there is plenty of that in the kale salad I figure there’s no need to add it here. If you’re making just the tabbouleh, I’d add juice from one lemon and another bunch of parsley and mint to this salad.
Take some of the tabbouleh and put it on the bottom of the bowl, the add the kale on to and then sprinkle with a little more tabbouleh, serve.
This stuff keeps, separately for a while, maybe half a week in the fridge. Which is crazy for a salad but, like I said, kale is a strong plant but that’s expected from the healthiest green you can eat.