Kyu’s Kale Salad
Courtesy of Chef Eric Nguyen – Damecca Lounge
INGREDIENTS
Kale Salad
4 fresh kale leaves, plus 1 for chips
1/2 carrot, julienne and pickled
1/4 red onion, julienne and pickled
1/4 cucumber, julienne
1/2 avocado
2 shiitake mushrooms
house sauce
Mushrooms
2 shiitake mushrooms
1 cup soya sauce
4 cups water
3 cups sugar
House Sauce (yield 2-3 salads)
1 cup Kewpie mayo
2 Tbsp ketchup
2 Tbsp sugar
1 tsp apple cider vinegar
1 tsp smoked paprika
Garnish
kale chips
sesame seeds
METHOD
Kale Chips
1. Tear a washed and dry kale leaf into small pieces.
2. Preheat oil in a pan to 350°.
3. Fry the kale pieces for 1 minute until they are crisp.
4. Cool on a paper towel to soak excess oil and sprinkle with salt.
Pickled Carrots and Onions
Pickle carrot and onions using pickled onions method noted for Seoul steak.
Mushrooms
1. Cut off stems of shiitake mushrooms.
2. Place soya sauce, water and sugar in a saucepan and heat over medium heat to combine.
3. Add the mushrooms and bring to a boil.
4. Simmer long enough for the marinade to absorb into the mushrooms, approx 2 hours.
5. Cut one in half to check.
6. When done, remove from the liquid and cool.
7. Thinly slice the mushrooms crosswise.
House Sauce
Mix all listed ingredients together and set aside.
Assembly
1. Fill your bowl with kale.
2. Drizzle the house sauce.
3. Top with all veggies.
4. Thinly slice avocado, and fan it on top of the salad.
5. Garnish with sesame seeds and kale chips.
Yield 1 serving