Chef Johns Raw Kale Salad Recipes

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CHEF JOHN'S RAW KALE SALAD



Chef John's Raw Kale Salad image

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.

Provided by Chef John

Categories     Salad     Green Salad Recipes     Kale Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 292.2 calories, Carbohydrate 21.3 g, Fat 22.7 g, Fiber 4.1 g, Protein 5.7 g, SaturatedFat 3.1 g, Sodium 115.2 mg, Sugar 4.6 g

CHEF JOHN'S RAW KALE SALAD



Chef John's Raw Kale Salad image

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.

Provided by Chef John

Categories     Kale Salad

Time 15m

Yield 4

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 292.2 calories, Carbohydrate 21.3 g, Fat 22.7 g, Fiber 4.1 g, Protein 5.7 g, SaturatedFat 3.1 g, Sodium 115.2 mg, Sugar 4.6 g

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