Recipe by Chef John
"If you slice kale thin and toss it with other tasty treats like apple, persimmon, orange, and nuts, the kale mellows out and serves as a perfect foil for other vegetation."
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grated orange zest
red pepper flakes
salt and ground black pepper to taste
apple, cut into matchsticks
orange, peeled and cut into segments (see footnote)
chopped pistachio nuts
We search for new ways to incorporate kale into our meal planning because of its super nutritional benefits. Thought about skipping over this recipe since we’re not big fans of most vinaigrette dressings, especially those loaded in oil. But a closer look indicated a moderate amount being used (1/3 cup olive oil). The orange flavor of this dressing really shines through, and very tasty. Next time, I will experiment using the exact same salad dressing ingredients except adding Greek low-fat yogurt and either significantly reducing the olive oil or eliminating it entirely. First try Chef John’s vinaigrette, and then subsequently make a creamy dressing if that is your pleasure. There were no persimmons available so we subbed dried apricots. We cut the kale in ‘ribbons’ as directed but don’t believe this helps to mellow it out. Much easier to eat bite size pieces than wrestle with something like long green slippery ribbons. Tried this salad right after making it, and would have rated it 4*. After letting it rest in fridge for about 4 hours, kale mellowed out a bit more and the flavors melded together nicely. If not eating this salad immediately, soak the apple matchsticks in a solution of lemon juice/water to impede browning. This is a keeper.
Nice enough, but my family found the flavor a bit strong, so we didn't really enjoy it much.
THANKS CHEF JOHN! A-1 SALAD. ALWAYS LOOKING FOR HEALTHY WAYS TO SNEAK FOOD IN MY FAMILY'S MOUTHS! DID NOT HAVE PERSIMMONS, HOWEVER I HAD SOME REALLY SWEET STRAWBERRIES THAT DID THE TRICK.
This is a delicious way to prepare Kale, which I normally just bake into chips. I didn't have orange juice or orange zest so I substituted grapefruit juice and lemon juice (instead of the zest). I also used almonds instead of the pistachios but next time I would used chopped pistachios, I think they would go well with the flavors. I also let the salad sit without the apples for 5 hours. The kale softened and the flavors deepened. I added the apple at the end. Would be a great dinner salad if you added some grilled chicken, preferably marinated with similar Middle Eastern or Indian flavors.
Followed recipe exactly. For the salt and pepper to taste, used 1/2 tsp salt and no pepper. Oh, and didn't slice it as thinly as Chef John specified. Served it at a potluck and every last bite was eaten up.
We generally like kale, but mostly eat it cooked. This salad had terrific flavors and I love the texture of the raw kale! We didn't have persimmons, but used dried pineapple instead, and sliced almonds instead of pistacchios. Sooo good! Even my husband and 5 year old loved it!
Doing a chiffonade with the kale is brilliant. It's an excellent way to bring this springy green under control. The dressing is delicious, and my only change was to use seasoned rice vinegar. It was light, citrusy, and perfect with the fruit. Pistachio nuts were a nice touch, too. I didn't have any persimmon, but the salad was very good without it.
Mmmm, loved this! Really enjoyed finding a recipe for raw kale. This was SO good and hubby even enjoyed it. Cumin gave it a unique flavor. I reduced the oil a bit and it was plenty. Didn't have persimmon, so I left it out and subbed pecans for the pistachios since that's what I had on hand. Walnuts would've been good too. Yum!
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Raw Kale Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 204
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