Simple Kale Salad with Dukkah ||| Salada Simples de Couve Kale Com Dukkah

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(versão portuguesa no final da página)

It all comes from this strange word and it’s such a funny thing, for me, this salad embodies the spirit of this season. Or better yet, it represents quite well my practice for the coming holidays. This year, instead of embarking in multiple complex projects, with handmade personalised gifts, up-cycled trees, custom made decorations and gift-wrapping, special menus and complicated desserts, the words ‘simple’ and ‘nourishing’ and ‘grounding’ are what I’m working towards to, hoping to achieve a balance between outward energy and my internal resources so I can enjoy fully what matters most.

Dukkah is an Egyptian nut and spice blend but it always makes me think of ‘Dukkha’ the Buddhist term, that means, to cut a very long story short, reactiveness to desire or aversion and attachment are the source of suffering.

This Dukkah is delicious and easily customisable and does not bring suffering (unless perhaps you cannot abstain from eating the whole batch in one sitting…), it gives a special touch to pretty much everything you decide to add it to. Sprinkle it on roasted vegetables, salads, soups, rice and other grains, pies, crumbles savoury and sweet, desserts… You’ll have plenty of Dukkah leftover from this recipe to experiment with, just try not to get too attached to the results!

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Dukkah

Makes ~2 cups

Notes:  This recipe requires a food processor or mortar and pestle.

Instead of almonds and/or hazelnuts, feel free to experiment with other nuts (cashews, pine nuts, pistachios, brazil nuts, macadamia, etc);

Instead of fennel seeds and thyme, use other herbs + flavours (mint, rosemary, sumac, chilli powder, pink peppercorns, cinnamon, cloves, nutmeg…)

  • ½ cup almonds
  • ½ cup hazelnuts
  • ½ cup sesame seeds
  • 4 TBsp coriander seeds
  • 1 TBsp cumin seeds
  • 1 TBsp fennel seeds
  • 1 TBsp dried thyme
  • Whole sea salt + freshly milled black pepper to taste

Toast almonds and hazelnuts in the oven (180°C for 12-15 minutes) or in a dry skillet over medium heat, stirring often, until fragrant and slightly brown. Place in a platter to cool. If using hazelnuts, rub them between your hands to remove skins.

Toast all seeds together in the oven (170°C for 7-10 minutes) or in a dry skillet – stir often – until fragrant and slightly brown.

Place nuts + seeds in a food processor and give it a few pulses until crumbly but still rather coarse. Add thyme, salt and pepper and pulse again to combine. You can leave it as coarse or as fine as you prefer, just make sure the mixture is still dry (over mixing will cause the nuts and seeds to release oil and turn the mix into a paste).

Store in a glass container in the fridge.

 

Simple Kale Salad with Dukkah

Serves 4

  • 1 bunch kale
  • 1 beet
  • 1 red Belgian endive or small radicchio
  • 1 TBsp sesame oil
  • 1 TBsp camelina oil (or olive oil)
  • 1 TBsp apple cider vinegar
  • ½ tsp fleur de sel
  • freshly milled black pepper to taste
  • ½ cup Dukkah
  • 1 avocado (optional)

Separate the kale leaves from the stem and loosely shred them with your fingers. Shred endive or radicchio leaves the same way. Using a mandolin, cut the beet in long matchstick sized pieces.

Put everything in a big salad bowl, along with oils, vinegar, salt and pepper and, using your hands, massage everything, making sure the dressing is well incorporated into the kale leaves.

You can serve it immediately or set it aside for a few hours. When ready to serve, add dukkah and avocado, if using.

 

kale-salad01

 

Para mim esta salada simboliza o espírito desta época e tudo por causa desta estranha palavra. Ou melhor ainda, ela representa bem a minha prática para as festas que se aproximam. Este ano, em vez de coordenar múltiplos e complexos projectos (presentes personalizados feitos à mão, árvores recicladas, decorações e embrulhos especiais, menus e sobremesas elaborados), dou a prioridade a que as palavras ‘simples’ e ‘nutritivo’ definam as minhas escolhas, esperando chegar a um equilíbrio entre energia despendida e os meus recursos internos de maneira a poder apreciar as coisas mais importantes.

Dukkah é uma mistura egípcia de nozes e especiarias mas faz-me sempre pensar em ‘Dukkha’, o termo budista que significa, dito muito simplesmente, que reactividade ao desejo ou aversão e apego são origem de sofrimento.

Esta Dukkah é uma delícia e facilmente personalizável e não trás sofrimento (a não ser que não se consigam abster de comer a fornada inteira de uma assentada…), mas dá um toque especial a practicamente tudo – polvilhada sobre vegetais no forno, saladas, sopas, arroz ou outros cereais, tartes, crumbles doces e salgados, sobremesas, a vossa imaginação ditará o limite… Irá sobrar Dukkah suficiente desta receita para que façam as vossas experiências, o desafio será apenas de não se apegar demasiado aos resultados!

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***

Dukkah

Faz cerca de 2 taças

Notas: Esta receita requere um robot culinário ou almofariz.

Em vez de amêndoas e/ou avelãs, porque não experimentar outros frutos secos (caju, pinhões, pistácios, castanha-do-brasil, macadamia, etc);

Em vez das sementes de funcho e o tomilho, ficam aqui algumas sugestões para outros sabores (menta, rosmaninho, sumac, pimenta Caiena, pimenta rosa, canela, cravinho, noz de moscada…)

  • ½ taça de amêndoas
  • ½ taça de avelãs
  • ½ taça de sementes de sésamo
  • 4 c. de sopa de sementes de coentros
  • 1 c. de sopa de sementes de cominhos
  • 1 c. de sopa de sementes de funcho
  • 1 c. de sopa de tomilho seco
  • Sal marinho e pimenta preta moída de fresco, a gosto

 

Tostar as amêndoas e as avelãs no forno (a 180°C durante 12-15 minutos) ou a seco numa frigideira em lume médio, mexendo frequentemente, até ligeiramente torradas. Transferir para um prato para arrefecer. Se usar avelãs, esfrega-las entre as mãos para retirar as peles.

Tostar todas as sementes ao mesmo tempo no forno (170°C durante 7-10 minutos) ou a seco numa frigideira, mexendo frequentemente, até sentir os aromas e as sementes de sésamo ficarem douradas.

Colocar as nozes e as sementes num robot culinário e reduzir a pedacinhos. Acrescentar o tomilho, sal e pimenta e misturar. A textura pode ficar mais ou menos fina, dependendo do gosto pessoal; tomar apenas atenção a que a mistura fique seca (misturar demasiado as nozes e sementes faz com que libertem o óleo e tornar a mistura numa pasta).

 

Salada Simples de Kale e Dukkah

Serve 4

  • 1 molho de couve kale frisada
  • 1 beterraba
  • 1 endívia vermelha ou raddichio
  • 1 c. de sopa de óleo de sésamo
  • 1 c. de sopa de óleo de camelina (ou azeite)
  • 1 c. de sopa de vinagre de cidra
  • ½ c. de chá de flor de sal
  • pimenta preta moída de fresco, a gosto
  • ½ taça de Dukkah
  • 1 abacate (opcional)

 

Separar as folhas de couve do caule e reduzi-las em pedaços pequenos com os dedos. Fazer o mesmo com as folhas de endívia ou raddichio. Usando um mandolim, cortar a beterraba em palitos finos.

Colocar tudo numa saladeira, juntamente com os temperos e, usando as mãos, misturar e massajar até o molho estar bem incorporado nas folhas de kale.

Podem servir a salada imediatamente ou reservar durante algumas horas. Na altura de servir, juntar a dukkah e o abacate, se desejado.

 

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4 thoughts on “Simple Kale Salad with Dukkah ||| Salada Simples de Couve Kale Com Dukkah

  1. I really love your idea of adding dukkah to a kale salad, and yours looks especially pretty. Also camelina oil is so lovely! As the holiday season approaches I am also striving to maintain calm and wellness, but it’s amazing how easy it can be to become caught up in it all. More than anything, I’m trying to find a balance between participating in all that I truly love about the season, and keeping a healthy mind/body. Best wishes to you as we head into December!

    • Hi Christine, thanks! I love to use camelina oil for the omega 3 goodness.
      So true what you said, it’s easy to get caught up in the preparations and what we’d like to do during this season.
      Here’s to a healthy mind/body, Cheers! *s

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