"I like this salad in the Fall, just when I begin to prepare myself for the oncoming winter and its dearth of fresh fruits and vegetables. It's delicious alongside almost any veggie burger, thought the Sweet Potato Burgers with Lentil sand Kale and the Red Lentil and Celery Root Burgers are top contenders for most perfect matches."
Ingredients
2 tablespoons sugar
1/4 cup toasted walnuts, coarsely chopped
Pinch of dried thyme
Pinch of cayenne pepper
2 tablespoons soy sauce or tamari
1 tablespoon lemon juice
2 teaspoons honey or 1 1/2 teaspoons agave nectar
1 teaspoon toasted sesame oil
1/4 cup olive oil
1 bunch kale, cleaned and trimmed of stalks, and chopped or torn into 1/2- 1 inch pieces
1 medium apple ( a sweet crisp one like Gala), cut into thin slices
1/2 shredded celery root
Method
- Caramelize the walnuts: Heat a dry, heavy bottomed skillet over medium low heat. Pour in the sugar and swirl the pan to distribute the sugar evenly. Cook, swirling the pan occasionally as the sugar begins to melt and brown. When it is a dark amber colour, after 8 to 10 minutes, remove from the heat.. Add the walnuts, thyme, and cayenne, tossing quickly so that everything is evenly coated. Turn onto a lightly greased plate or baking sheet to cool. Once cool, break into small pieces.
- Make the dressing: In a small bowl, combine the soy sauce, lemon juice, honey, and sesame oil. Whisk, in the oil in a steady stream. Adjust seasonings.
- In a large serving bowl, combine the walnuts, kale, apple, and celery root. Toss with the dressing just before serving.
Prep and cook time: 25 minutes
Source
Veggie Burgers Every Which Way, Lukas Volgar, p.130