Chef John's Raw Kale Salad recipe
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Ingredients
- 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
Nutrition Info
- 292.2 caloriescarbohydrate: 21.3 gcholesterol: : -fat: 22.7 gfiber: 4.1 gprotein: 5.7 gsaturatedFat: 3.1 gservingSize: -sodium: 115.2 mgsugar: 4.6 gtransFat: : -unsaturatedFat: : -
Directions Chef John's Raw Kale Salad
Directions
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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.