Recipes

Recipe from Doug McNish This recipe provides an easy way to marinate kale for a simple salad that can be enjoyed as an appetizer or main course. The trick is to cut it thin enough so that the high quality oil, lemon and salt can penetrate and soften the greens. I find that the mildly nutty flavour of the Camelina Oil compliments the slightly bitter kale. Makes 2 main course portions ¼ cup sundried tomatoes, soaked (see Tips, below) 1 head of green curly kale thinly sliced 3 tbsp Camelina Oil 2 tbsp fresh lemon juice ¼ tsp fine sea...