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 Bag
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 Bag
prep:
15 mins
total:
15 mins
Servings:
4
Yield:
4 servings
