Baby Kale and Cucumber Salad with Roasted Ginger Dressing
Roasted what? Yes, roasted aromatics make this dressing so tasty you may be using it for more than dressing your kale salad. Proteins could use this!
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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Need
-
Roasted Ginger Dressing
- 300 Grams whole ginger, unpeeled
- 2 large red chilli (mild is good)
- 5-6 cloves garlic
- 20 Grams
- 50 Grams coconut sugar
- 60 Grams coconut aminos
- as needed
- water as needed
- 3 limes, juiced
-
Salad
- 200 Grams 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
Do
- 1
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.
- 2
Cool slightly before transferring all the roasted aromatics into the Thermomix bowl. Add the coconut sugar, aminos 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.
- 3
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.)
- 4
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.
- 5
Garnish with the crispy shallots and serve.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
