Winter Kale Salad with Preserved Lemons & Persimmons

Ah! Do you love the new layout? I am so, so excited to present this to you. I’ve been searching for a new layout for a while. I wanted a space that was more intuitive, more friendly to the various features.

Make sure to check out the recipe page- it’s my favorite part! As I continue to work on my food photography, I wanted a page that was visual. Gone are hyperlinks, in are lots of colorful pictures organized by categories.

I would love for you to check out this space and let me know what else you would like to see. Pros, Cons, ideas- throw them at me.

[This new space also means big things are coming.] I’ll be sharing that with you in the upcoming weeks. winter kale salad with preserved lemons and persimmons DK-0801

Doesn’t this salad look bright and cheery?

Well, it taste exactly how it looks. Bright lemon, juicy persimmon and crunchy kale- perfect for dreary January.

You can purchase preserved lemons at any gourmet shop, amazon, or make your own. For this recipe, I used a quick-preserve method from Mark Bittman. Same sweet-and-salty flavor, ready in hours instead of days. Once you make a batch, try them in vodka tonics, couscous salads, or stirred into yogurt. DK-0804 DK-0806

Winter Kale Salad with Preserved Lemons & Persimmons
 
Prep time
Cook time
Total time
 
Ingredients
  • 1 bunch kale (I used lactino but any variety will work here)
  • 1 persimmon, thinly sliced
  • ¼ cup preserved lemons, minced
  • ¼ cup walnuts, toasted
Shallot Dressing:
  • ½ cup chopped shallots
  • 6 tbsp. seasoned rice vinegar
  • 1½ tsp. Dijon mustard
  • 1½ tbsp. olive oil
  • salt/pepper to taste
Instructions
  1. Thinly slice the kale into ribbon-like shreds and place in a large bowl.
  2. Make the dressing, whisk together the dijon mustard, rice vinegar, and shallots.
  3. Slowly whisk in the olive oil until an emulsion forms (creamy dressing). Season to taste with salt and pepper.
  4. Add ¼ cup of the dressing to the kale and thoroughly toss. I like to use my hands to massage the dressing into the kale salad. Let sit for 5-10 minutes until slightly softned.
  5. Add toasted walnuts, sliced persimmons, and preserved lemons.
  6. Toss to combine.
  7. Add more dressing/salt/pepper if needed.

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Comments

  1. says

    I didn’t see your old layout but the new one is beautiful! So clean and streamlined.

    This kale salad looks amazing! Lemons this time of year are perfect for a nice healthy dressing and I rarely eat persimmons but this looks like a great way to get them into the diet!

    • says

      Thanks for stopping by Sarah! I rarely eat persimmons as well but when I see them at the farmers market, I get really excited :) They were delicious as a sweet addition to this salad.

  2. says

    Cant wait to make the preserved lemons I always wanted to learn how to make them and find a way to use them. Cant wait to make the lemons and then of course your kale salad. I love your other kale salads, cant wait to try this one.
    PS Love the new site, looks very clean and inviting.

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