Kale Salad With Glazed Pumpkin Seeds And Hot Cider Vinaigrette From 'The New Vegetarian Cooking For Everyone'

1. 1

   First, prepare the kale and have it ready in a shallow bowl.

2. 2

   Heat the pumpkin seeds in a skillet, scooting them back and forth every few minutes, until golden. Turn off the heat and sprinkle soy sauce over the hot seeds. Slide the pan rapidly back and forth to coat the seeds, season with the shichimi togarashi, then turn them onto a plate to cool. You don't need a lot of soy sauce, probably about a teaspoon in all. Reserve 1/4 cup to use for the salad, and save the remainder for another use.

3. 3

   Toss the seeds, along with the scallions, with the kale.

4. 4

   Whisk the cider, mustard, and oil together in a small skillet. Heat until bubbling, then pour it over the kale and toss immediately. Pick up some of the kale with tongs and use it to wipe out the pan. Taste and season with salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.