Chef John's Raw Kale Salad

Chef John's Raw Kale Salad

17
Chef John 21374

"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

15 m {{adjustedServings}} servings 292 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 292 kcal
  • 15%
  • Fat:
  • 22.7 g
  • 35%
  • Carbs:
  • 21.3g
  • 7%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 212 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. 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.
  2. 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.
  3. Combine sliced kale, persimmon, apple, orange, and pistachio nuts in a bowl. Add dressing and toss until well coated.

Footnotes

  • Cook's Note:
  • Learn how to make orange supremes in this video.
  • You can use pistachios or the nut of your choice.
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Reviews

17
  1. 23 Ratings

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We search for new ways to incorporate kale into our meal planning because of its super nutritional benefits. Thought about skipping over this recipe since we’re not big fans of most vinaigrette ...

THANKS CHEF JOHN! A-1 SALAD. ALWAYS LOOKING FOR HEALTHY WAYS TO SNEAK FOOD IN MY FAMILY'S MOUTHS! DID NOT HAVE PERSIMMONS, HOWEVER I HAD SOME REALLY SWEET STRAWBERRIES THAT DID THE TRICK.

This is a delicious way to prepare Kale, which I normally just bake into chips. I didn't have orange juice or orange zest so I substituted grapefruit juice and lemon juice (instead of the zest)....