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January, 2019 RECIPE OF THE MONTH

Serves 4
as an appetizer

INGREDIENTS

1 bu. Tuscan Kale, julienne
4 ea Radishes, shaved
1/4 C Parsley, leaves
1 C Cheddar, shaved
1/4 C Sunflower seeds, roasted
1/2 C Cashews, toasted and salted

Sumac Vinaigrette

2 oz. Cashews
1.5 oz. Apple Cider Vinegar
1/2 t Sumac
.5 oz. Dijon Mustard
1 ea Shallot
8 oz. Olive Oil
Sea Salt, to taste

Freekeh

1 C Freekeh, dry
1 ea Shallot, minced
1 ea Garlic Clove, minced
3 sprigs Thyme, leaves only
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Freekeh & Kale Salad

Devoted to eating more healthily in the New Year? Let it be delicious! This kale salad is combined with our new favorite grain, Freekeh, and dressed with a lovely, citrusy sumac vinaigrette. If you ask us, this is healthy eating done right.

Recipe images by Bruce Plotkin Photography.

METHOD

1

Making the Sumac Vinaigrette

  • Soak cashews in vinegar for 2 hours
  • Place cashews and all other ingredients except for oil in a blender. Puree until smooth
  • Turn the blender on low and slowly add oil to emulsify
  • Season with salt and refrigerate.
2

Cooking the Freekeh

  • Saute shallots, garlic and thyme together until aromatic.
  • Add freekeh to saucepan and toast.
  • Add 2 cups water to the saucepan and bring to a boil, stirring to incorporate all ingredients in saucepan.
  • Cover pot and turn to low, simmering for 20-25 minutes until water has been absorbed and freekeh is gently cooked.
  • Once cooked, remove from pan and cool at room temp.
3

Composing the Salad

  • Mix freekeh, kale, parsley and radish in a large mixing bowl.
  • Toss with vinaigrette and ensure seasoning is correct. Adjust with salt and pepper as necessary
  • Top with shaved cheddar, toasted cashews and roasted sunflower seeds.
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