Post 74: Dear Readers, I am involved with cooking up a collection of Illustrations for Rabbi Nachman’s Stories. Stay tuned to the results via Wachom and Photoshop and 101 cook: salad booster

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Dear Readers, I am involved with cooking up a collection of Illustrations for Rabbi Nachman’s Stories. Stay tuned to the results via Wachom and Photoshop

Salad Booster

2 sheets nori seaweed
2 oz kale (8-10 leaves), stems and center ribs removed
1/4 cup / 1 oz / 30g sunflower seeds
zest of one lemon
1/4 teaspoon red pepper flakes

——-optional add-ins ———————-

1/4 teaspoon sansho pepper (optional)
sea salt to taste
dried herbs
bee / fennel pollen

Heat the oven to 300F / 150C with racks in the top and bottom third. Wash the kale well, and pat dry thoroughly with a clean dish towel. Arrange the kale in a single layer on one parchment-lined baking sheet, and the nori, sunflower seeds, and lemon zest on another. I often tear the nori into pieces so it’s easier to arrange.

Place both sheets in the oven until everything is nicely toasted. Remove the sunflower seeds, lemon zest, and nori after about 20 minutes (keep a close eye on things). And remove the kale after that, it typically takes about 5 minutes longer. Let all the ingredients cool and crisp.

Crumble the nori and kale into a large mortar and pestle along with 1 tablespoon of the sunflower seeds. Pound until finely ground. Alternately, you can pulse in a food processor. Work in the dried lemon zest and pepper flakes (and sansho pepper if you’re using it), and add the remaining sunflower seeds. Blend until the seeds are broken up just a bit.

Makes about 2/3 cup.

Prep time: 5 min – Cook time: 25 min

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