AUTUMN KALE SALAD
This salad will convince everyone that greens deserve a place at the Thanksgiving table. Seasonal kale combines with some rather interesting ingredients: watermelon radish, shallot, black grapes, spiced nuts, beans, and lemon juice. The result is a hearty, healthy, and weather-appropriate salad.
- 1 bunch black Kale (Lacinato Kale); about 24-26 leaves
- 1 large watermelon radish or 4 breakfast radishes, thinly sliced and quartered
- 1 small shallot, thinly sliced
- 2 cups black grapes, sliced in half
- 1 cup spiced nuts
- 1 cup cooked Rancho Gordo Christmas Limas (or other black bean)
- ½ cup dressing (see below)
- Juice of half a lemon
Remove the ribs of the kale, then wash and chop into a dice. You should have about 4 cups packed. Thinly slice the watermelon radish and then quarter the slices. Thinly slice the shallot and place in a bowl of fresh water while you prep the rest of the ingredients for the salad. When you are ready to toss the salad, dump the water out and squeeze the excess water out of the shallots. This helps take out the raw taste from the onion.
In a large bowl combine the kale, radishes, shallots, grapes, spiced nuts, beans and ½ cup of the dressing. Toss the salad. Let the salad sit for a minimum of 30 min before serving so that the kale soaks up the flavor of the dressing. When just about to serve, squeeze the juice of a half of a lemon over the salad and toss one more time. I know it sounds crazy but just do it. It will really brighten up the flavor of the salad.
¼ cup fresh squeezed orange juice
3 tablespoons fresh lemon juice
2 tablespoons champagne vinegar
1/2 teaspoon of sea salt
¼ teaspoon black pepper
1 heaping tablespoon fresh thyme leaves
½ cup olive oil
Combine first 6 ingredients and whisk in oil.