When using kale, the leaves tend to be tough, so don’t skip the massaging step. By massaging or rubbing the leaves with oil, it helps breaks down the fibrous-tough leaves, making them tender. This step can be done the night before or at least 20 minutes before and then chilled in the fridge.
Kumquats are a fun, unique addition. But the dressing is subtle enough, it can go with a variety of greens and fruit.
Prep Time20 minsCook Time5 minsTotal Time25 mins
INGREDIENTS
Apple Cider Vinaigrette
1 Large apple, golden delicious or Granny Smith
¼ cup Apple cider vinegar
1 tbsp Lime juice
1 tbsp Shallot, peeled and finely minced
1 tsp Sugar
¼ Neutral oil, sunflower or avocado oil work greatMore oil can be added
Kosher salt and fresh ground pepper
Kale & Kumquat Salad
12 cups Greens, such as kale or arugula, or both
2 cups Kumquats, thinly sliced and seededApple pieces, dried cranberries or pomegranate seeds can be substituted
¼ cup Pepitas, (pumpkin seeds) toastedSunflower seeds can be substituted
Extra topping options; sliced red onions, crumbled feta, or sliced beets
Kosher salt and pepper Neutral oil for massaging kale
DIRECTIONS
1In a large bowl place kale leaves and drizzle oil over top. Massage the leaves gently, careful not to over do it turning them mushy. Leaves will turn bright green when completely coated.
Set bowl, covered in fridge.
2Prepare dressing;
In a blender, blend apple (peel and core included) and apple cider vinegar until smooth. Press the purée thru a fine mesh sieve into a bowl or jar. Straining out any solids.
Stir in lime juice, shallots and sugar. Whisk in the oil. Season with salt and pepper.
If using a jar, add oil and shake vigorously. Season with salt and pepper.
3Add to chilled kale leaves the sliced kumquats. Pour half of dressing over salad and mix together. Taste and season with salt and pepper. Add more dressing if needed.
Sprinkle pepitas over salad before serving.
4The additional toppings can be served alongside salad.
Ingredients
Apple Cider Vinaigrette
1 Large apple, golden delicious or Granny Smith
¼ cup Apple cider vinegar
1 tbsp Lime juice
1 tbsp Shallot, peeled and finely minced
1 tsp Sugar
¼ Neutral oil, sunflower or avocado oil work greatMore oil can be added
Kosher salt and fresh ground pepper
Kale & Kumquat Salad
12 cups Greens, such as kale or arugula, or both
2 cups Kumquats, thinly sliced and seededApple pieces, dried cranberries or pomegranate seeds can be substituted
¼ cup Pepitas, (pumpkin seeds) toastedSunflower seeds can be substituted
Extra topping options; sliced red onions, crumbled feta, or sliced beets
Kosher salt and pepper Neutral oil for massaging kale
Directions
1In a large bowl place kale leaves and drizzle oil over top. Massage the leaves gently, careful not to over do it turning them mushy. Leaves will turn bright green when completely coated.
Set bowl, covered in fridge.
2Prepare dressing;
In a blender, blend apple (peel and core included) and apple cider vinegar until smooth. Press the purée thru a fine mesh sieve into a bowl or jar. Straining out any solids.
Stir in lime juice, shallots and sugar. Whisk in the oil. Season with salt and pepper.
If using a jar, add oil and shake vigorously. Season with salt and pepper.
3Add to chilled kale leaves the sliced kumquats. Pour half of dressing over salad and mix together. Taste and season with salt and pepper. Add more dressing if needed.
Sprinkle pepitas over salad before serving.
4The additional toppings can be served alongside salad.
Apple Cider Vinaigrette + Kale & Kumquat Salad
Fish Food