This salad is inspired by the Tatsoi, Macadamia Nuts, and Shaved Coconut with Yuzu Kosho Dressing recipe in Julia Sherman's new Salad for President Cookbook. Also, a note on yuzu kosho. Look for it online or in any Japanese grocery. It's very much worth keeping on hand, and try to look for one without artificial flavoring.
5 tablespoons cold-pressed coconut oil
3 teaspoons yuzu kosho
2 teaspoons Bragg liquid aminos, tamarin, or coconut aminos
2 1/2 tablespoons brown rice vinegar
Juice of two limes2 bunches (6 ounces) of chopped kale
1/3 cup macadamia nuts, irregularly chopped
1 or 2 fresh chive blossoms
1/3 cup unsweetened dried coconut strips, lightly toastedto serve: some grilled or broiled tofu tossed with any extra dressing
Make the dressing: If your coconut oil is solid, place a heatproof bowl over a small saucepan with simmering water (a make-shift double boiler), when the oil has melted, remove from heat.
While the oil is still warm, whisk in the yuzu kosho, aminos, vinegar, and lime juice. If the dressing solidifies, rewarm it briefly over a pan or bowl of hot water, whisking it just until it liquifies again.
Make the salad: Arrange the kale in a large serving platter or bowl. While the dressing is liquid, drizzle a generous amount over the kale, and work it thoroughly into the kale with your hands. Sprinkle with the macadamia nuts. Toss again, and allow the salad to sit for 3 to 5 minutes. The macadamia nuts should stick to the surface of the leaves as the oil returns to a solid state.
Pick the purple buds from the chive blossoms and scatter them around the salad. Top with the toasted coconut, and give it all one last light toss. Serve immediately.
Serves 4.
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