I haven’t yet had an opportunity to visit Esalen in Big Sur, CA, but have long been curious about its workshops. I have heard that the food is terrific, too, as befits its stunning geographic location. One of the classics is a massaged kale salad that has a simple but incredibly umami dressing, featuring Bragg’s liquid aminos, a gluten-free alternative to soy sauce (not fermented, and with about the same amount of sodium as reduced sodium versions of soy sauce). I first heard about it and made it when at a birthday weekend for two Esalen alumni, and made it again twice in the last few weeks, it was such a hit! This time, I made it seasonal with roasted delicata squash and a sprinkling of pomegranate seeds, which also makes it festive enough for your Thanksgiving table. This is an example of a hearty Thanksgiving salad to balance out the rest of the meal. (For more Thanksgiving suggestions and tips, see the fun interview I did for the San Francisco Chronicle recently, after the recipe.) Happy Thanksgiving! I am grateful for your readership!
Esalen Kale Salad, Thanksgiving Edition
Adapted from esalen.org
Serves 6
Ingredients
1/3 c Bragg’s Liquid Aminos (or substitute Coconut Aminos for a lower sodium version)
1/3 c lemon juice (about one lemon)
1/3 c extra virgin olive oil (or flax seed oil)
1 small red onion
1/4 c sunflower seeds
1/4 c pepitas or pumpkin seeds
1/4 c hemp hearts
1 pound (about two bunches) fresh lacinato kale, de-stemmed and sliced thinly
Optional additions:
2 cups of:
sliced or cubed avocado
cayenne-roasted delicata and ½ cup pomegranate seeds
sliced fresh shiitake mushrooms
Method
1. Thinly slice the onion and put it in a small mixing bowl. Add the lemon juice and Braggs Liquid Aminos, toss, and let marinate for an hour or more (the longer the better).
2. Toast the sunflower and pumpkin seeds in a dry frying pan over medium heat, tossing frequently, until toasted. Let cool.
3. Add kale to a large salad bowl and massage for a minute or two until it’s wilted and the volume has been reduced by 1/3.
4. Use tongs to remove the marinated onions from the Braggs/lemon juice and add to the salad along with the seeds and hemp hearts, and any additional garnishes.
5. Add olive oil to the reserved Braggs/lemon juice dressing and whisk to combine. Add enough of the dressing to lightly coat the kale, and toss to combine.
spicebox travels 