One night I went to a fabulous event in Boulder hosted by Bauman College. During this evening one of the graduates from Bauman's chef program did a great cooking demo for a raw kale salad with shiitake mushrooms (it had a number of other ingredients as well).
The next day, I was determined to make a version of my own. Before that evening, I had not thought of eating raw mushrooms, however, after tasting the Bauman salad, I was sold. So, I picked kale from our garden in the blistering heat and began to concoct the dish below.
- 4 -6 cups chopped kale
- 2 Tablespoons olive oil
- 6 shiitake mushrooms, sliced thinly
- 2 Teaspoons ume plum vinegar
- Dash of toasted sesame oil
- Dash of sea salt, preferably Celtic
- 2 Tablespoons sesame seeds, toasted
In a large bowl, combine the kale and olive oil. Massage the kale for a couple of minutes until it looks slightly wilted. Add the mushrooms, vinegar, and sesame oil. Season with the salt and add the sesame seeds. Serve.