Kale Persimmon Salad With A Red And White Balsamic Vinaigrette

  1. Vinaigrette * In a medium bowl, whisk together the mustard, vinegars, garlic, salt and pepper. Next slowly whisk in the olive oil. Or use a hand held blender to emulsify.
  2. Salad * Wash the kale and remove main rib by holding the end of the steam and pull down with your other hand. Discarding the main rib. Chop kale into thin strips, add to a large bowl along with the tablespoon of olive oil and massage the oil into the kale.rnMix in the basil, persimmon, pomegranate seeds and pistachios. Mix everything together or arrange it nicely on a platter. Add dressing to individual salads and top them off with burrata and crostini.
  3. Crostinirn*rnSlice the bread into 1/2 inch slices.rnPlace slices onto a baking sheet and coat both sides with olive oil.rnrnPlace on the top shelf of the oven and broil for 1 - 2 minutes then flip them over and broil for about 1 more minute. Make sure and watch close, they can burn fast.rnrnI usually put the timer on for 1 minute and check then put on for 1 more while watching. They cook faster on the 2nd side because they are already hot.

vinaigrette, olive oil, red balsamic vinegar, white balsamic vinegar, stone ground, garlic, salt, black pepper, salad, olive oil, handful basil, quarterd, pomegranate seeds, thin, olive oil

Taken from food52.com/recipes/40304-kale-persimmon-salad-with-a-red-and-white-balsamic-vinaigrette (may not work)

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