How to Make Kale Salad

Name: How to Make Kale Salad
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Global
Ingredients: 1 apple, cut into matchsticks; 1 teaspoon Dijon mustard; 1 teaspoon ground cumin; 4 servings salt and ground black pepper to taste; 1 bunch kale; 72 milliliters olive oil; 2 orange, peeled and cut into segents (see footnote); 1 Tbsp orange juice; 1 teaspoon grated orange zest; 1 persimmon, sliced; 31 grams chopped pistachio nuts; 0 teaspoons red pepper flakes; 64 milliliters rice vinegar

How to Make Kale Salad

If you want to add more gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipes to your recipe box, How to Make Kale Salad might be a recipe you should try. For $1.15 per serving, you get a hor d'oeuvre that serves 4. One serving contains 330 calories, 4g of protein, and 22g of fat. From preparation to the plate, this recipe takes roughly 15 minutes. This recipe from Allrecipes requires orange zest, persimmon, olive oil, and orange juice. Make Ahead Kale White Bean and Pesto Salad, Make-Ahead Roast Chicken and Kale Salad with Tahini, Apricots, and Almonds, and Smoky Kale and Potato Cakes and Red Kale Salad with Quick-Pickled Apples are very similar to this recipe.

Instructions

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.

Ingredients you will need

Salt And Pepper

Red Pepper Flakes

Dijon Mustard

Orange Juice

Orange Zest

Olive Oil

Vinegar

Cumin

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Kale

Roll

Combine sliced kale, persimmon, apple, orange, and pistachio nuts in a bowl.

Ingredients you will need

Pistachio Nuts

Persimmon

Orange

Apple

Kale

Equipment you will use

Bowl

Add dressing and toss until well coated.

Equipment

Whisk

Bowl

Ingredients

Servings:

apple, cut into matchsticks 1teaspoon

Dijon mustard 1teaspoon

ground cumin 4servings

salt and ground black pepper to taste 1bunch

kale 72milliliters

olive oil 2

orange, peeled and cut into segents (see footnote)1Tbsp

orange juice 1teaspoon

grated orange zest 1

persimmon, sliced 31grams

chopped pistachio nuts 0teaspoons

red pepper flakes 64milliliters

rice vinegar

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Salad can be paired with Chardonnay, Sauvignon Blanc, and Gruener Veltliner. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.