Raw Kale Breakfast Salad Recipes

CHEF JOHN'S RAW KALE SALAD

Chef John's Raw Kale Salad image

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.

Provided by Chef John

Categories Kale Salad

Time 15m

Yield 4

Number Of Ingredients 13

Ingredients

¼ cup rice vinegar
1 tablespoon orange juice
1 teaspoon Dijon mustard
1 teaspoon grated orange zest
1 teaspoon ground cumin
¼ teaspoon red pepper flakes
⅓ cup olive oil
salt and ground black pepper to taste
1 bunch kale
1 persimmon, sliced
1 apple, cut into matchsticks
2 orange, peeled and cut into segments (see footnote)
¼ cup chopped pistachio nuts

Steps:

Whisk vinegar, orange juice, Dijon mustard, orange zest, cumin, and red pepper flakes together in a bowl. Slowly pour olive oil into the orange juice mixture, whisking until thick and thoroughly combined. Season dressing with salt and black pepper.
Remove stems from each leaf of kale. Stack 3 to 4 leaves of kale and roll together. Finely slice kale leaves crosswise to create thin ribbons.
Combine sliced kale, persimmon, apple, orange, and pistachio nuts in a bowl. Add dressing and toss until well coated.

Nutrition Facts : Calories 292.2 calories, Carbohydrate 21.3 g, Fat 22.7 g, Fiber 4.1 g, Protein 5.7 g, SaturatedFat 3.1 g, Sodium 115.2 mg, Sugar 4.6 g

RAW KALE SALAD WITH GOUDA, PEAR, AND WALNUTS

Raw Kale Salad with Gouda, Pear, and Walnuts image

The chives offer a mild onion flavor to this unconventional salad. Include the herb's blossoms for visual appeal.

Provided by Martha Stewart

Categories Salad Recipes

Time 15m

Number Of Ingredients 8

Ingredients

1/2 cup walnuts, coarsely chopped
1 tablespoon sherry vinegar
1 tablespoon extra-virgin olive oil
Coarse salt and ground pepper
1 bunch Russian kale (about 1 1/4 pounds), tough stems removed and leaves torn into bite-size pieces
2 1/2 ounces goat's milk gouda, cut into 1/2-by-1/4-inch pieces
6 chives, cut into 1-inch lengths
1 Anjou pear, halved, cored, and very thinly sliced crosswise

Steps:

Preheat oven to 350 degrees. Place walnuts on a rimmed baking sheet and bake until golden brown, tossing once during baking, 8 to 10 minutes.
In a medium bowl, whisk together vinegar and oil; season with salt and pepper. Add in kale, cheese, chives, walnuts, and pear. Toss to combine.

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