Nori & Kale Salad

• 2 tablespoons sesame seeds
• 12 ounce dried nori, cut into 1/4-inch strips
• 4 cups boiling water
• 1 bunch kale
• 1 small red bell pepper
• 2 -3 tablespoons toasted sesame oil
• 2 tablespoons tamari soy sauce
• 1 garlic clove, minced
• 1 inch piece fresh ginger, peeled and grated
• 14 teaspoon Dijon mustard

1. Clean kale, trim of tough center vein and tear into salad-sized pieces.
2. Core and seed pepper and cut into 1" slivers.
3. Toast sesame seeds in small nonstick skillet on medium heat, stirring constantly.
4. When seeds begin to turn golden-brown, smoke lightly, and sizzle, immediately remove from heat and let cool.
5. In a large bowl, cover nori with boiling water and soak for 30 minutes.
6. Steam kale leaves for about 7 minutes or until just tender and bright green.
7. Drain kale and nori, removing excess water with a salad spinner or paper towels.
8. Combine kale, nori and bell pepper, tossing gently.
9. Whisk together oil, tamari, garlic, ginger, and mustard in a small bowl.
10. Pour over kale mixture and toss.
11. Cover and refrigerate until chilled through or up to 4 days.
12. Just before serving, toss salad with toasted sesame seeds.

sesame seeds, boiling water, kale, red bell pepper, sesame oil, soy sauce, garlic, fresh ginger, mustard

Taken from www.food.com/recipe/nori-kale-salad-114402 (may not work)