Warm Lacinato Kale and Yi Ren Salad with Fennel and Tangerine | 降火羽衣甘蓝薏仁茴香色拉
This salad is made with kale, tangerine, pearl barley, fennel. It is a healthy vegan meal that boasts an array of tastes, textures, and surprisingly satisfying.
Warm Lacinato Kale and Yi Ren Salad with Fennel and Tangerine | 降火羽衣甘蓝薏仁茴香色拉
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Author:
Five Seasons TCM
Ingredients
1 big bunch of lacinato kale, stem removed and chopped
⅓ cup of raw yi ren (pearl barley)
⅔ cup of shredded fennel
2 small tangerines
1 lemon, juiced (keep the peel to zest)
¼ cup olive oil
1 tbsp honey or orange juice
2 tbsp of fresh fennel (herb), chopped
Salt and pepper, to taste
Directions
Soak Yi Ren overnight. The next day, boil in water until soft. If you choose not to soak, the boiling time will be longer, around 40 minutes.
Peel tangerines and remove the white membranes.
In a small mixing bowl, mix lemon juice, olive oil, honey or OJ, fennel (herb), salt, and pepper until emulsified. Taste and adjust.
In a pan, heat 2 tbsp of the vinaigrette made from the previous step. Saute chopped kale, cooked yi ren, and shredded fennel until they are cooked through and the fennel is softened. Do not over cook. Season with salt and pepper.
Turn off the heat. Mix in tangerine and lemon zest.
By infusing goji berries with extra virgin olive oil and then using it to roast the kabocha squash, we want to explore new ways to use goji and encourage you to utilize this wonderful food-medicine more.
