By Gretchen Tseng
I feel like I hit the jackpot...let me explain. At the moment my favorite restaurant meal is the All Hail Kale salad at Veggie Grill with grilled (not blackened) tempeh. The other day I was craving it and thought, "Why not Google 'All Hail Kale Veggie Grill Recipe?'" Well, what do you know...the recipe was on the web!!!!!! JACKPOT!!!! It looks like preparing this salad is a bit involved, so I will still buy it when I go to Veggie Grill, but I am so excited to make it for BBQs and parties this Spring and Summer.
I found the recipe on gardenstotables.com:
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.)
Photo of Ray White Courtesy of behindthefoodwordpress.com
I myself had never done any research into the founders of Veggie Grill, so when I saw this post I decided to Google Ray White. I found a very interesting interview of Ray on Behind the Food. Who knew that Ray White and Tanya Petrovna started Native Foods together??? To read the interview click here.
Without further ado, here is the recipe...
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INGREDIENTS - serves 8
6 bunches kale
2 cups quinoa, cooked
2 cups corn salsa (recipe below)
2 cups red cabbage
8 oz walnuts
3 cups Ginger Papaya dressing
Ginger Papaya Vinaigrette (1 1/4 quarts)
1 oz fresh ginger root
1 cup lime juice
1 ½ cups fresh papaya
½ cup rice vinegar
1 Tbs. sea salt
3 cups canola oil
1 ¼ cups evaporated cane juice
Corn Salsa (1 quart)
8 cups Roma tomatoes
1 cup red onion
½ cup cilantro
1 cup roasted corn
2 tsp sea salt
1 tsp black pepper
2 oz. lime juice
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
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For a printable version of this recipe click here.
1st photo of the All Hail Kale salad courtesy of vegan.com
2nd photo of the All Hail Kale salad courtesy of blogs.ocweekly.com
Gretchen Tseng is a Nutrition Specialist with Certification in Plant-Based Nutrition through Cornell University. At a young age she experienced a series of illnesses which propelled her to seek nutrition based solutions. Gretchen is absolutely passionate about sharing the health benefits of a plant-based lifestyle and can be found doing so through her website Veggie Grettie (www.veggiegrettie.com ), as a Columnist for Chic Vegan (www.chicvegan.com ), and as a freelance writer. In addition to being a nutrition nut, Gretchen is a fitness fanatic and is thrilled to be a Brand Ambassador for a clothing line that she wears and loves, NEXT by Athena. Gretchen lives in Southern California with her husband, two children, and 4 legged best bud and dreams of living on a farm someday surrounded by animals and an amazing organic garden.
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