Kale salad with persimmon and pecans in vinaigrette dressing
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 245, total fat 21 G., saturated fats 4 G., proteins 4 G., carbohydrates 10 G., fiber 2 G., cholesterol 8 mg, sodium 228 mg, sugar 3 G.
Calories 245, total fat 21 G., saturated fats 4 G., proteins 4 G., carbohydrates 10 G., fiber 2 G., cholesterol 8 mg, sodium 228 mg, sugar 3 G.
Persimmon is the perfect complement to fresh kale. In this salad, its subtle sweetness pairs beautifully with the tang of pickled shallots, the piquant flavor of the greens, and the creaminess of Gorgonzola cheese. The Japanese Fuyu persimmon variety is used, but you can try a firm red persimmon instead. If you can't find persimmons, dried apricots soaked in orange juice will do the trick.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.5 tbsp. pecan halves
- 2/3 cup apple cider vinegar
- 1.5 teaspoons of honey
- 1 medium shallot, thinly sliced
- 1.5 tsp Dijon mustard
- 1/3 cup extra-virgin olive oil
- 280 g small kale (about 16 cups)
- 3 ripe Fuyu persimmons, peeled and thinly sliced
- 0.5 cup crumbled gorgonzola
We recommend
Recipes with similar ingredients: kale, persimmon, Gorgonzola cheese, pecans, apple cider vinegar, Dijon mustard, honey
Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Place the nuts on a baking sheet and bake, stirring once, until very golden, 8-10 minutes. Let cool and chop very finely.
- Meanwhile, in a small bowl, combine 1/3 cup vinegar, 1/2 cup honey, and a large pinch of salt. Add the shallots and let sit at room temperature, stirring occasionally, until the shallots are bright pink and lightly marinated, about 10 minutes. Remove the shallots and set aside (discard the liquid).
- In a medium bowl, combine the remaining 1/3 cup vinegar, Dijon mustard, the remaining 1 teaspoon honey, 1/2 teaspoon salt, and a few grinds of freshly ground black pepper. Slowly whisk in the olive oil until the dressing thickens. Stir in the toasted nuts.
- Combine the kale, pickled shallots, persimmon, and Gorgonzola in a large bowl. Add the vinaigrette and toss to combine. Season with salt and pepper to taste.
Categories:
Similar recipes
