Conversation and Kale Salad


Last night’s union talk and dinner at our home was crazy-successful….. an event that started out early and went late, ending with some hot-tubbing and cherry pie at midnight. About twenty people crammed into our small living room, and it was apparent to me that disenchanted as some of our activists may be, there is still a deep desire to explore the possibilities a new union and/or union movement…We already have agreement from someone to come and talk in September, so we will be working out the details of that shortly and going ahead with a little intimate series of discussions (and dinners) in our home.

Dinner last night was burgers (beef, lamb and veggie) with all the fixings, potato salad and pickles… plus a new kale recipe that I whipped up in an effort to use up the snow peas from the garden that were about to get too big for their own good. This turned out to be a definite keeper:

Conversation and Kale Salad

2 cups of shitaake mushrooms
5 garlic scapes
5 mid-sized curly Kale leaves
1 pound of snow peas
1/2 cup sunflower seeds
black sesame seeds

Dressing: rice vinegar, sunflower oil, sesame oil, juice of one orange

In advance, cut into pieces and cook the shitaake mushrooms and garlic scapes in sesame oil and a touch of soy sauce. Let cool.

Kale leaves should be cut very thin, with the ribs taken out. Snow peas may be cut into two or three sections.

Mix cooled mushrooms and scapes, shredded kale leaves, snow peas and sunflower seeds in a big salad bowl.

Mix dressing to your taste – the base is rice vinegar and sunflower oil with sesame oil being added in very small quantity for flavoring.

Toss the salad in the dressing, sprinkle black sesame seeds and a little salt on top – and you will have a pretty amazing salad to go with your summer grilling!

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