MARINATED KALE & BULGAR SALAD

This is a very flavourful fresh tasting salad not to mentioned healthy.

I am really loving using kale in a number of recipes these days.

It seems to stay crisper in our onboard environment – much more so than other greens…

This time I served it with my favourite Crab Cake recipe…

Marinated Kale & Bulgar Salad

Ingredients

1 cup bulgur

2 tablespoons olive oil

1/2 teaspoon crushed coriander seed

1 sprig rosemary leaves stripped (about 1 tablespoon)

1 bunch kale thick stems removed and sliced into 1-inch pieces

2 tablespoons lemon juice and 1/4 teaspoon lemon zest

Kosher salt and freshly ground black pepper

4 ounces goat cheese divided into 4 pieces

1 1/2 cup chopped cucumber from 1/2 a large seedlesscucumber

Preparation

In a small bowl, pour boiling water over bulgur to cover by 1 inch.

Cover with plastic wrap and let sit 10 minutes until warm and fluffed.

Meanwhile, heat oil in a small skillet over medium.

Add coriander and rosemary to toast, 1 minute.

Transfer oil to a large bowl with lemon juice, zest, and kale;

Season with salt and pepper.

Use hands to crush kale leaves into dressing

until kale is wilted and dressing is absorbed, about 5 minutes.

Stir bulgur and cucumber into kale.

Divide among serving bowls.

Top with goat cheese and a drizzle of olive oil;

serve at room temperature or cold.

(adapted from Food 52)

SEA SALT GALLEY KAT