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| Chef John's Raw Kale Salad |
"If you slice kale skinny and toss it with different tasty treats like apple, persimmon, orange, and nuts, the kale mellows out and serves as a perfect foil for different vegetation."
Ingredients :
- 1/4 cup rice vinegar
- 1 tablespoon orange juice
- 1 teaspoon Dijon mustard
- 1 teaspoon grated orange zest
- 1 teaspoon floor cumin
- 1/four teaspoon pink pepper flakes
- 1/three cup olive oil
- salt and ground black pepper to flavor
- 1 bunch kale
- 1 persimmon, sliced
- 1 apple, reduce into matchsticks
- 2 orange, peeled and reduce into segments (see footnote)
- 1/4 cup chopped pistachio nuts
Instructions :
| Prep : 15M | Cook : 4M | Ready in : 15M |
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- Whisk vinegar, orange juice, Dijon mustard, orange zest, cumin, and purple pepper flakes collectively in a bowl. Slowly pour olive oil into the orange juice mixture, whisking until thick and carefully combined. Season dressing with salt and black pepper.
- Remove stems from each leaf of kale. Stack 3 to four leaves of kale and roll collectively. 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 properly coated.
Notes :
- Learn the way to make orange supremes in this video.
- You can use pistachios or the nut of your desire.
- Reynolds® Aluminum foil can be used to keep food wet, cook dinner it calmly, and make clean-up simpler.
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