In fact, Lewis said he was going to cut the kale a lot smaller so that it would be easier to chew. "Once we take it off the stem and chop it, it will yield a lot less," he explained. "Then it will shrink down again once we dress it. We're looking for about three-quarters of a pound. The sweetness of the citrus and soy will balance out the bitterness. Once it's been weighed, we stem it and chop it. One avocado will get cubed and put in the salad, and another will be sliced and put on top. Then we'll add hemp seeds -- they are a very L.A. ingredient -- which are very healthy and add a little texture. When I was testing, I cut one avocado, cubed that up and put it in; now I cut another one in, so now it's actually a three-avocado salad. We'll see how it is."
We tasted it, and we loved it. "It's nothing fancy," Lewis said, "but it's more refined than yesterday. It will probably take us a couple more tests in order to get our yields right and make sure we serve the right amount."
So ended our day at the Saveur
test kitchen, for which we are completely thankful to Hunter Lewis, James Oseland and Todd Coleman, who gave us a wonderful morning filled with excellent food and great tips. We're looking forward to the March 2010 issue of Saveur