I realized after watching the finished video for this rawkale salad that I used the words “tough” and “bitter” about a dozen times. Notexactly a ringing endorsement. I used those words because kale is tough and bitter,but when properly prepared, those are valuable assets, not liabilities. If you slice it thin, and toss it with other tasty treats,the kale mellows out, and serves as a perfect foil for other vegetation. Thesweet, wet crunch of raw apple counters the bitterness, and the texture of theleaves elevated from opposite directions by juicy orange and crunchy nuts. It’squite a scene.
I’m going to do a video for the orange cumin vinaigrette,but in the meantime, the ingredients are listed below. Feel free to copy my salad formula, but this is more of an idea video than an actual recipe. You know what youlike, so whatever that is, add it to some raw kale, and see what happens.Enjoy!
Ingredients for 2 big or 4 small Raw Kale Salads:1 head green kale1 persimmon, sliced1 apple, sliced thin or matchstick cut2 seedless oranges, cut into segments aka “supremes” (click here for video)handful of chopped nutsFor the dressing:1 rounded teaspoon Dijon mustard 1 rounded teaspoon orange zest1 tsp cumin, or to taste1/4 tsp red pepper flakes, or to taste1 tbsp orange juice1/4 cup rice vinegar (or white wine or sherry vinegar)1/3 cup olive oil, or to tastesalt and pepper to tastePin It Now!
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