HilltopFarms.org	Certified Organic Produce Farm in Willow Springs, NC
	home  news  recipes  about the farm  to join  contact us

Recipes from the Farm      Back to Recipes page Japanese Kale Salad with Shitake Mushrooms      Originally posted 5/17/2004 Ingredients: The Salad 1 c. dried arame (I did not have this; it is a mild, sweet Japanese seaweed sold at Whole Foods.) 2 c. boiling water 2 t. canola oil 1/8 c. sesame oil 1/2 pound shitake mushrooms, sliced (2 cups) 2 bunches kale, chopped (6-8 cups) 1 c. grated carrots 1/2 c. grated daikon radish (I think you could sub the French radishes.) 3 T sesame seeds, toasted Directions: Cover the arame with the boiling water; soak 30 min. Drain and rinse under cold water. While it is soaking, heat the oils over high heat in a small saute pan . When the oil is very hot, saute the shitake mushrooms until golden brown. Steam or microwave the kale in 1/4 c water for 3 min. until bright green; immediately remove the kale and plunge ito an ice water bath to stop the cooking. Gently squeeze the water out of the kale and fluff it up in a bowl. Combine the cooked kale, plumped arame, carrots, daikon, sauteed mushrooms, and sesame seeds in a large bowl. Just before serving, gently toss the salad with the dressing. The Tamari Dressing In a bowl, combine 1/4 c. tamari or soy, 1/8 c.brown rice vinegar, 1/8 c. canola oil. Thanks to Hilltop Farm Member, Amy Womble. This recipe comes form the Whole Foods Cookbook.

©2005 Hilltop Farm of Willow Springs