A bag of baby kale from an organic producer at Sunday's market was the starting point for this healthy salad in which I used two Japanese ingredients: ponzu (a lemon soy sauce) and nori (roasted seaweed.
Ponzu is lighter and fresher tasting than a regular soy sauce. It is seasoned with yuzu (a fruit similar to lemon) but also sweeter as it includes mirin, a sweet rice wine.
I really enjoyed it but John found even the baby kale too chewy although it is much softer than more mature kale . I guess its either a case of you like kale...or you don't. The Ceres roasted seaweed comes in individual 5 g snack sachets. is certified organic and gluten free and the little flakes are just the right size to sprinkle over a salad.
To make it:
Wash and dry a small bagful of baby kale. Tear the larger leaves into smaller pieces .
For the dressing:
3 tablespoons of olive oil
1 teaspoon of sesame oil
1 tablespoon of ponzu ( I used Ceres organics)
Toss the kale with the dressing.
1/4 telegraph cucumber very finely sliced
5g of Ceres roasted seaweed flavoured with mild chili)
It will happily stand around for a few hours so can be prepared beforehand. But if you do, sprinkle a little more Ponzu sauce over the top of it just before serving to refresh the flavour.