Written by Ann Shepphird
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As its name suggests, The Veggie Grill is big on veggies. What’s not necessarily as evident is that EVERYTHING on the menu is plant based – even the “chillin’ chickin” (which looks and tastes like chicken) – and that it’s presented in the form of comfort food, from the homemade lemonade to the sweet potato fries (high in vitamin A!).
Since obviously we at GardenstoTables are big fans of using the plants we grow or get at the farmers’ market to their highest potential, we talked to Ray White, operating partner and “grillin’ guru” for The Veggie Grill, and he was kind enough to share the recipe for their very popular All Hail Kale. Those who’d like to experience The Veggie Grill will find four locations in Southern California – with more to open in the next few years. (Click "read more" for recipe.)
All Hail KaleKale…..6 bunches (serves 8) Quinoa (cooked).....2 cups Corn Salsa (see ingredient + procedure)....2 cups Red Cabbage........2 cups Walnuts................8 ozs Ginger Papaya dressing........3 cups
Ginger Papaya Vinaigrette (1 1/4 quarts) Fresh Ginger Root.......1 oz Lime Juice...................1cup Fresh Papaya..............1 1/2 cup Rice Vinegar................1/2 cup Sea Salt.......................1 tbsp Canola Oil....................3 cups Evaporated Cane Juice.1 1/4 cups
Corn Salsa (1 quart)
Roma Tomatoes.............8 cups Red Onion......................1 cup Cilantro...........................1/2 cup Roasted Corn.................1 cup Sea Salt..........................2 tsp Black Pepper..................1 tsp Lime Juice......................2 ozs
Procedures Kale:
Remove spines from kale and chop into 1" squares. Rinse kale in cold water and dry. Place kale in 3" rectangular container add dressing and Quinoa, toss thoroughly, make sure all kale is coated. Refrigerate overnight
Ginger Papaya Vinaigrette: Peel ginger root and papaya, combine with all ingredients to blender (except oil) blend until smooth. Slowly drizzle oil while continuing to blend until dressing emulsifies, add to container and refrigerate
Corn Salsa:
Chop cilantro, in large bowl combine all ingredients and mix well
Finished Kale Salad Procedure:
To prepare salad add 4 cups marinated kale to plate, swirl 2 ozs raw chopped cabbage around kale, topped with 2 ozs corn salsa, 1 oz walnuts and drizzle 2 ozs dressing topped with shredded carrot |