Kale and Persimmon Salad
- Yield 4 servings
- Prep 10 minutes
- Cook 20 minutes
Kale and Persimmon Salad sits in the Salads section of Regbie. The card serves 4 servings. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 1 pound kale, stemmed, washed, and dried
- Lemon Vinaigrette, (recipe below)
- 1 medium Fuyu persimmon, peeled and thinly sliced crosswise
- ½ cup almond slivers, toasted
- ¼ cup extra virgin olive oil
- 2 tablespoons lemon juice
- ½ teaspoon Dijon-style mustard
- ½ teaspoon Diamond Crystal kosher salt
- ¼ teaspoon Freshly ground black pepper
Method
Cut the kale into bite-sized pieces and toss them in a large bowl.
Tip in the lemon vinaigrette ingredients into a small measuring cup and whisk together until blended.
Tip the vinaigrette over the kale and massage it in with your clean hands. Wait at least 10 minutes before serving so the kale has a chance to soften. (If you’re serving the kale salad later, you can refrigerate the dressed kale in the fridge for up to four days.)
When you’re ready to serve the salad, toss in the sliced persimmon and top with toasted almond slivers.
