If you follow me at all, 2018 is a year of travel and my poor hubby has to fend for himself quite frequently. He is a greens lover from way back so right before I took off to Europe for a month without him, I thought he deserved a good feeding of greens and this was it. (He also loves ginger..so double bonus!) A version of this recipe appears on the Epicurious website, but I have tweaked it slightly. I do love a good dressing and this is one of those. You could use this dressing in so many other applications the mind boggles. I think a poached chicken with this as a marinade would be spectacular...watch this space.
But back to greens and the hubster...he loved it. It lasted him more than one meal as the kale is quite hardy even after it is dressed. I am also not afraid of a few lime cheeks to serve by the way...you may have noticed that in other recipes. It's a standing joke with my team. Lime makes everything prettier and it certainly works taste wise. So let the lime have the limelight! (See what I did there?)
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Roasted Ginger Dressing
- 300 g whole ginger, unpeeled
- 2 large red chillies (mild is good)
- 5-6 cloves garlic
- 20 g Cobram Estate Extra Virgin Olive Oil BUY
- 50 g Coconut - Sugar BUY
- 60 g fish sauce
- Cobram Estate Extra Virgin Olive Oil as needed BUY
- water as needed
- 3 limes, juiced
- 200 g baby kale leaves
- 1 large burpless cucumber, sliced thinly
- Other salad greens of choice as needed
- 1/2 red onion, thinly sliced
- 1 Bunch fresh coriander
- fried shallots to garnish
To make the dressing preheat oven to 180°C. Place the ginger, chillies, garlic into a baking dish and toss with the oil. Roast for 15 minutes, remove the chillies and garlic and roast the ginger a further 20 minutes until it is fragrant and soft when pierced with a fork.
Cool slightly before transferring all the roasted aromatics into the TM bowl. Add the coconut sugar, fish sauce and a drizzle more EVOO. Also add the stalks from the bunch of coriander used in the salad. Blend 1 min/speed 8. Stop and scrape down sides of bowl as needed. Add a little bit of water if it is too thick.
Add the lime juice and taste. If it needs salt, add some and blend to combine. (this will depend on the fish sauce you use.)
Prepare the salad by placing all of the ingredients except the crispy fried shallots into a large bowl. When ready to serve, toss with the dressing. The dressing will 'cook' the salad, so don't do it too soon.
Garnish with the crispy shallots and serve.