By Heidi Lescanec of Hollyhock Cooks
This is the kind of salad that goes straight to your blood bank. It’
s so iron rich that even the ocean gets jealous. While kale is all the rage right now, seaweed is just catching up. They’re sure to be BFFs.
Ingredients (Serves 6-8)
- 1 cup loose dry arame (seaweed)
- Sesame Vinaigrette:
- 1/3 cup extra virgin olive oil
- 2 tbsp rice vinegar
- 2 tsp soy sauce
- 2 tsp grainy mustard
- 2 cloves garlic, minced
- 2 tbsp chopped cilantro (optional)
- 2 tbsp chopped chives or green onions (optional)
- salt and pepper to taste
- 2 bunches kale, such as Lacinato, Red Russian, or curly Winterbor, stems removed
- 1/4 cup toasted sesame seeds
- 1 avocado
- In a small bowl, cover the arame in tepid water and soak for 20 minutes.
- Whisk together all the ingredients for the vinagrette. Set aside in a sealed jar.
- Coarsley chop the kale. Steam the kale leaves for 1-2 minutes, just until tender and transfer immediately to ice water. This stops the cooking process and preserves their bright color. Drain.
- Drain the arame and toss with kale leaves, vinaigrette and sesame seeds. Cut the avocado into long slices and arrange on top immediately before serving.