Tuesday, June 25, 2013

Kale, Red Cabbage and Snap Pea Salad with Lemon Ginger Dressing

Kale salad inspired by a similar dish I had at lunch in Montauk

Below are some images from Montauk this weekend followed by my recipe

my trail walk above the beach and below is lunch on the beach with wonderful catered food

season string beans for dinner

season snap peas for dinner

table setting and design for evening dinner styled by Lisa Merkle

dinner on the deck with ocean front views

Strawberry shortcake for the Birthday gal

Kale, Red Cabbage and Snap Pea Salad with Lemon Ginger Dressing
This weekend I was lucky enough to spend two days in Montauk, NY. I was there to document a 4oth Birthday celebration Saturday, which started with an amazing get together on the beach with 15 of my client’s closest friends. A beautiful spot was set up with large pillows and throws under a blue sky and near the shoreline. A drummer played and fresh food was served, seasonal and amazing, even a vegan like me was able to sample a few of the dishes.  Later on that evening a second part to the party happened at a private house on the beach same location. It included a cocktail party and dinner out on a patio with the ocean and sky as backdrop followed by some wild dancing. It was a beautiful full moon and thy sky deepened in blue as the sun set.  The food again was incredible with a variety of veggie dishes, fresh fish caught that day, and the most magnificent looking strawberry shortcake serving as Birthday cake – I wanted to dive into this dessert but sadly this one was not vegan. C’est la vie!

This seasonal kale and cabbage salad is inspired by one I tasted on the beach that Saturday afternoon. I added snap peas and my own dressing. The peas and kale were picked up from the Union Square farmer’s market today.

Some Pics from the party styled and planned by Lisa Merkle
To view more of these party pics check out my photo blog Di Bezi

Kale, Red Cabbage and Snap Pea Salad with Lemon Ginger Dressing
2 tbsp toasted sesame seeds
Dinosaur kale sliced thin
Red cabbage sliced thin
Snap peas
zest from one small lemon

1. Boil the snap peas for one minute,  stop the cooking process by running peas under cold water. Use a mesh strainer.

2. Toast the sesame seeds in wide pan on medium heat for two minutes, careful not to burn, immediately remove from the pan.

Lemon Ginger Dressing
1 tbsp water
1 tbsp tamari or soy sauce
juice of one small lemon
1 tbsp maple syrup
grated ginger about 1 inch

1. Combine all dressing ingredients in small bowl

Add the kale, cabbage and peas in large bowl, add lemon zest, toasted sesame seeds and the dressing, toss well.  Season with sea salt.


1 comment :

  1. sounds delicious! love the pictures too :)


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