Sautéed purple kale combined with enoki and shiitake mushrooms makes this hearty summer salad dense with nutrients and flavor.
Makes 6 servings
¼ pound purple kale, cut into thin strips
¼ cup extra-virgin olive oil, split
2 tablespoons hemp seed oil
¼ cup shallots, chopped
4 cups of enoki or shiitake mushrooms, or both
2 tablespoons balsamic vinegar
1 tablespoon maple syrup
1 teaspoon whole-grain mustard
1 pint baby tomatoes
Salt and pepper to taste
1. Wash and dry kale. Discard discolored leaves and remove the stems from tougher leaves.
2. Under high heat wilt kale with one tablespoon olive oil, about 1 minute; remove from pan and set aside. Add shallots and mushrooms to the pan in batches until mushrooms are cooked through. Deglaze the pan with the balsamic and reduce heat slightly. Move the mushrooms to one side of the pan, turn off the heat and whisk in the maple syrup and mustard. Whisk in the remaining olive oil little by little and all of the hemp oil. Season with salt and pepper. Adjust to taste by adding more balsamic, if desired. Keep warm.
3. Place kale in a large bowl. Toss with warm mushroom dressing and transfer to a large serving platter or individual plates. Garnish salad with baby tomatoes. Serve promptly.
Optional: For added texture and taste, garnish with crostini topped with herbed nut cheese or hemp seeds.