Pour remaining dressing into a container, cover, and refrigerate up to 2 weeks.
Chef John's Raw Kale Salad
Kale salads have been a standard at hip restaurants for several years now.
Recipe Summary Chef John's Raw Kale Salad
If you slice kale thin and toss it with other tasty treats like apple, persimmon, orange, and nuts, the kale mellows out and serves as a perfect foil for other vegetation.Ingredients | Kale Salad Recipe
¼ cup rice vinegar
1 tablespoon orange juice
1 teaspoon Dijon mustard
1 teaspoon grated orange zest
1 teaspoon ground cumin
¼ teaspoon red pepper flakes
⅓ cup olive oil
salt and ground black pepper to taste
1 bunch kale
1 persimmon, sliced
1 apple, cut into matchsticks
2 orange, peeled and cut into segments (see footnote)
¼ cup chopped pistachio nuts
Directions
Whisk vinegar, orange juice, Dijon mustard, orange zest, cumin, and red pepper flakes together in a bowl. Slowly pour olive oil into the orange juice mixture, whisking until thick and thoroughly combined. Season dressing with salt and black pepper.
Remove stems from each leaf of kale. Stack 3 to 4 leaves of kale and roll together. Finely slice kale leaves crosswise to create thin ribbons.
Combine sliced kale, persimmon, apple, orange, and pistachio nuts in a bowl. Add dressing and toss until well coated.
Learn how to make orange supremes in this video.
You can use pistachios or the nut of your choice.
Info | Kale Salad Recipe
prep:
15 mins
total:
15 mins
Servings:
4
Yield:
4 servings
