CSA Away, Salad, Side Dish, Vegan

Kale Salad with Kumquats and Tangy Apple Dressing

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The best part of this salad, as with many salads, is the dressing.  I searched around for a recipe that used kumquats in a salad and when I read this dressing recipe I was sold!  Plus I didn’t have to buy too many more ingredients for the rest of the salad which is always a plus.

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Wash and core the apples and then blend in a food processor or blender with raw apple cider vinegar and lime juice.  I really loved the bright green color of the dressing.

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Slice the kumquats, toast the seeds and chop the kale.

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Even thought I got baby kale and it should be a little more tender I went ahead and did the massaging step because I like my salads to have tender greens.  You just pour the dressing over the kale and then stir it vigorously with a wooden spoon or you can massage it with your hands.  Let it sit for at least 20 mins.

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Add spring greens and edible flowers and toss with more dressing to taste.  Add kumquats and pepita seeds beautifully on top like a boss and serve.

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Delightful Recipe

Serves 5
Adapted from Bon Appetit

INGREDIENTS

  • 1 bunch of baby kale
  • 4 cups of mixed baby greens
  • 1 cup of sliced kumquats (sliced into rounds)
  • 3 Tablespoons toasted pepitas
  • 1 Granny Smith apple or other tart green apple, core removed
  • 1/4 cup raw unfiltered apple cider vinegar
  • 1 Tablespoon fresh lime juice
  • 1 tablespoon minced shallot
  • 1 teaspoon raw sugar
  • 1/4 cup plus 1 tablespoon olive oil
  • Salt and pepper
  • The dressing should be made first.  Purée 1 chopped Granny Smith apple (with cpeel), 1/4 cup raw unfiltered apple cider vinegar, and 1 tablespoon fresh lime juice in a blender, occasionally scraping down sides of blender with a spatula, until smooth.
  • Strain mixture through a fine-mesh sieve into a medium bowl, pressing down on solids with spatula to extract all juice; discard solids.
  • Whisk in 1 tablespoon minced shallot and 1 teaspoon raw sugar.
  • Whisk in 1/4 cup plus 1 tablespoon olive oil until well blended.
  • Season with kosher salt and freshly ground black pepper.  Set aside.
  • Wash and dry kale and salad greens.  Remove ribs from kale and chop.  Put kale into a serving bowl and add a couple tablespoons of dressing and massage it into the kale to soften them up.  Let rest for 20 minutes.
  • Add rest of greens.  Add dressing and toss to coat.  Top with kumquat slices and pepitas.  Enjoy!

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