Baby Kale Salad by Chef Proprietor Paul Ferzacca

Chef Proprietor Paul Ferzacca 

Baby Kale Salad, Organic Honey Crisp Apples, Agave Candied Walnuts,

Sun-Dried Cranberries, Superseed Vinaigrette

Yield:  4 People :

Ingredients:                                                                                                                   Quantity:

superseed vinaigrette:

White Sesame Seeds                                                                                                     1 tablespoon

Sunflower Seeds                                                                                                             1 tablespoon

Pepita Seeds (pumpkin seeds)                                                                                      1 tablespoon

Black Sesame Seeds                                                                                                      1 tablespoon

Flax Seed                                                                                                                       1 tablespoon

Black Chia Seeds                                                                                                            1 tablespoon

Shallots                                                                                                                           1 each

Apple Cider Vinegar                                                                                                        2 ounces

Agave Syrup                                                                                                                   1 tablespoon

Extra Virgin Olive Oil                                                                                                       4 ounces

Sesame Oil                                                                                                                      2 ounces

Sea Salt                                                                                                                           To Taste

Ground White Pepper                                                                                                      To Taste

Agave Candied Walnuts:

Walnuts                                                                                                                           2 ounces

Agave Syrup                                                                                                                   1 cup

Sea Salt                                                                                                                          ½ teaspoon

salad:

Baby Kale                                                                                                                       2 ounces

Honey Crisp Apples                                                                                                       1 each

Sun-Dried Cranberries                                                                                                   2 ounces

Sea Salt                                                                                                                         To Taste

Ground Black Pepper                                                                                                    To Taste

Procedure for superseed vinaigrette:

1. Pre-heat oven to 350°F.
2. Lightly toast the first three seeds until golden ; white sesame, sunflower, pepita, separately for approximately 2-4 minutes depending on seed.  Season with sea salt when removing from oven.
3. The black sesame and flax seed will be added to vinaigrette without toasting.
4. The black chia seed will be sprinkled on the salad.
5. Cut the shallots, into fine dice 1/8 x 1/8 x 1/8.  Place in mixing bowl.
6. Add all seeds except for black chia seeds.  Note:  you want to add black chia seeds raw and directly on salad.
7. Add to mixing bowl apple cider vinegar, agave syrup and mix with whisk.
8. Slowly add extra virgin olive oil in a slow steady stream while whisking vinegar to emulsify with vinegar.
9. Next, add sesame oil in slow steady stream.
10. Season vinaigrette with sea salt and ground black pepper.
11. This will make enough vinaigrette for at least 8 servings of salad.  Use about 1 ounce of vinaigrette per person.

Procedure for agave candied walnuts:

1. Pre-heat oven to 350°F.
2. In a small stainless steel sauce pot, add agave syrup and walnuts.  The agave should just cover walnut.
3. Bring walnuts and agave syrup to a simmer and let walnuts cook for about 3-5 minutes until soft.
4. Drain walnuts from syrup.  You can reserve syrup to use again in future.  Or pour over waffles, pancakes, ice cream, etc.
5. Place walnuts on a Teflon sheet pan or regular sheet pan with parchment paper, silt pat, or food release spray.
6. Bake walnuts for approximately 5-8 minutes just until golden brown in pre-heated oven.
7. Promptly from removing walnuts from oven, season with sea salt.
8. When walnuts are cool, they can be chopped or left whole depending on how you enjoy them over salad.

Procedure for salad:

1. Wash kale and let dry well.
2. Wash apples and cut into wedges with skin on.
3. Toss kale with apples, sun-dried cranberries and about 4 ounces of vinaigrette.
4. Season salad to taste with sea salt and ground black pepper.

Place on plates and garnish with agave candied walnuts.