Lacto Fermented Vinaigrette

Lacto Fermented Vinaigrette

Ingredients:
¾ cup Lacto-Fermented Carrots and Ginger
1 tablespoon miso paste
1 tablespoon toasted sesame oil
2 tablespoons brown rice vinegar
1 tablespoon soy sauce or tamari
½ cup extra virgin olive oil

Directions:
In a blender, combine the carrots and ginger, miso, sesame oil, vinegar, and soy sauce.
While pureeing, add the olive oil in a steady stream until the vinaigrette is smooth.
TUSCAN KALE SALAD WITH WHITE
BEANS AND TUNA
SERVES 4
I was actually eating kale long before it was anointed the “it” vegetable, mostly in the
Italian soups and stews I grew up on. But I added raw Tuscan kale to the classic
combination of cannellini beans, tuna, and red onions. I never thought a salad could
approach comfort food status, but this one is so satisfying that I crave it regularly. I
prefer the dark, bumpy leaves of Tuscan kale to curly leaf kale for salads because
they have a more delicate flavor and tender texture.
It’s worth splurging for the imported Italian or Spanish tuna packed in extra virgin olive oil. They’re infinitely
more flavorful then regular tuna packed in water. Homemade beans’ firmer texture is ideal in this salad, but you
can substitute canned beans; just rinse and drain them well.
1 (6-ounce) can olive oil–packed tuna, drained
1 bunch Tuscan kale, stems and center ribs removed, leaves chopped into
bite-size pieces (about 4 cups)
2 cups cooked cannellini beans or 1 (15-ounce) can cannellini beans, rinced
and drained