Kale and Kumquat Salad

Delicious, vegan sorghum syrup is the secret ingredient that gives the dressing a distinctive sweetness without honey or processed sugar. The flavor is similar to molasses however instead of coming from sugar cane it is made from a remarkably healthy, gluten free, ancient grain.  Sorghum came to America from West Africa with enslaved people however sweet sorghum didn’t arrive until the 1850’s. For a long time sweet sorghum, also called sorghum molasses, was the sweetener of choice especially in the south but today only a few artisanal producers are making it. Lucky for us it has been rediscovered by chefs who love its depth of flavor. Nutritionists love it because not only is it packed with flavor, it's the only sweetening that has protein. We love it because it makes everything from bbq sauce to baked goods.

For Dressing:

• 2 tablespoons White Wine or Apple Cider Vinegar
• 1/3 cup Seka Hills Arbequina Olive Oil
• 1 tablespoon Sorghum Syrup
• 1 teaspoon freshly grated ginger
• 1/8 teaspoon salt
• 5 or 6 grinds of fresh pepper

For Salad:

• 1 large bunch of Toscano (Dino) Kale
• 1 cup kumquats, sliced thin
• 1/4 cup almonds 

Directions:

1. Wash, stem and chop kale into ribbons.

2. Combine all dressing ingredients in a mason jar and shake to combine.

3. Pour dressing over kale and gently massage in.

4. Add kumquats and almonds and serve. 

*A Note On Our Recipes:

Every recipe here was developed and tested using farm-fresh beans from Foodocracy and Primary Beans. Older beans, anything past a year in your pantry or beans from other sources may need more coaxing. Give them a soak and add extra cooking time, and they'll get there eventually.

Kale and Kumquat Salad

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Category

Salad

Cuisine

Californian Fusion

Delicious, vegan sorghum syrup is the secret ingredient that gives the dressing a distinctive sweetness without honey or processed sugar. The flavor is similar to molasses however instead of coming from sugar cane it is made from a remarkably healthy, gluten free, ancient grain.

Ingredients

For Dressing:

• 2 tablespoons White Wine or Apple Cider Vinegar

• 1/3 cup Seka Hills Arbequina Olive Oil

• 1 tablespoon Sorghum Syrup

• 1 teaspoon freshly grated ginger

• 1/8 teaspoon salt

• 5 or 6 grinds of fresh pepper

For Salad:

• 1 large bunch of Toscano (Dino) Kale

• 1 cup kumquats, sliced thin

• 1/4 cup almonds 

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Directions

1. Wash, stem and chop kale into ribbons.

2. Combine all dressing ingredients in a mason jar and shake to combine.

3. Pour dressing over kale and gently massage in.

4. Add kumquats and almonds and serve. 

Recipe Note

Every recipe here was developed and tested using farm-fresh beans from Foodocracy and Primary Beans. Older beans, anything past a year in your pantry, or beans from other sources may need more coaxing. Give them a soak and add extra cooking time, and they'll get there eventually.