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Fermented Honey and Dijon Kale Salad
YIELD: Makes 8 servings
INGREDIENTS
For Fermented Honey and Dijon Kale Salad:
8 cups - curly kale, finely chopped
2 cups - Fermented Garlic Honey Caesar Dressing, recipe below
4 oz. - shaved parmigiano
8 oz. - crushed parmesan crisps
1 cup - crispy chickpeas
1/3 cup - Fermented Garlic Honey, recipe below
For Fermented Garlic Honey:
1/2 cup - clover honey
1/4 cup - lightly crushed garlic cloves
For Fermented Garlic Honey Caesar Dressing:
1/4 cup - Fermented Garlic Honey
4 tsp. - anchovie paste
2 tsp. - garlic paste
4 each - egg yolks
2 T - fresh lemon juice
2 tsp. - grated parmigiano
1/2 tsp. - cracked black pepper
1/4 cup - extra virgin olive oil
DIRECTIONS
For Fermented Honey and Dijon Kale Salad:
In a medium-size bowl, add the curly kale and toss it with the fermented honey caesar dressing. Transfer to a serving bowl. Add the shaved Parmigiano Reggiano, crushed parmesan crisps, and crispy chickpeas. Finally, drizzle with the fermented garlic honey.
For Fermented Garlic Honey:
Crush the garlic cloves by smashing with the side of a knife. In a large jar of quart container, mix together the garlic and the honey. Close the jar and allow to sit at room temperature for the next 3-4 days.
Flip the jar daily to make sure all the garlic cloves are covered by the honey. Once air bubbles begin forming, you know the mixture is fermenting; each day "burp" the jar by removing the lid to release carbon dioxide.
Use after 3-4 days.
For Fermented Garlic Honey Caesar Dressing:
In a medium size bowl, add the fermented garlic honey, anchovie paste, garlic paste, egg yolks, lemon juice, Dijon mustard, parmigiano, and black pepper. Slowly start to drizzle the olive oil while whisking, and don't stop until all of it has been used and the dressing is emulsified.
TIP
For the honey, do not refrigerate while aging, keep in a dry environment.
The honey will bubble slightly as it reacts to garlic, this is totally normal.
Refrigerate after initial fermentation or monitor pH closely if continuing to ferment longer than 3-4 days honey can ferment at room temperature for 30 days. The pH should be lower than 4.6, if pH level rises higher, balance with a splash of apple cider vinegar. Monitor the pH level with a pH test strip.