Chopped Kale and Radish Salad

  • Servings: How much do you like kale?
  • Difficulty: Do you have a pulse?
  • Print

We’ve been fighting off some kind of bug this week in the Rideout household. While serving a salad at that time proves I’ve got the worse bedside manner, we were determined to stay on track with our goals. Our goals are: Don’t cave and order Domino’s. We almost broke last night. Almost.

I’m still feeling crummy so I’m going to make this quick. As always, adjust the amount of toppings, seasonings, dressing you want on your salad to your liking. This is what I put in mine.

Ingredients

Salad

  • Kale, stripped from the stems, chopped well, and massaged (she is high maintenance)
  • Radish, halved and sliced thin
  • Carrot, julienne, then chopped well
  • Red Onion, brunoise
  • Quinoa
    • I like mine cooked off in a mixture of water, soy sauce, miran, a little fish sauce and a little sesame oil. Just throw it all in there, nothing fancy or exact here.
      • This gives it just a little bit of Asian flavor on the bite.
  • Sunflower Seeds
  • Salt and Pepper

Dressing

  • Lemon or Citrus Vinaigrette
    • Try to use one without herbs like rosemary since we are doing the Asian thing
  • Fish Sauce
    • Literally if you do more than a couple of drops it’ll ruin your life
  • Sesame Oil, again, a couple of drops, less than 1 teaspoon

Equipment

  • Chef Knife
  • Cutting Board
  • Bowls for toppings
  • Whisk
  • Large Bowl for greens

Directions

  • WASH YOUR HANDS.
  • Put your greens in a large bowl and set aside while you Mise en Place your other ingredients.
  • Make your dressing. It’s a lazy dressing, I know, but I’m sick right now and it tastes great.
  • Salt and pepper your greens and then put about ½ of your toppings in the bowl.
  • Using your clean hands, toss the salad and mix everything in the bowl well.
  • Dress your salad well. Kale has a lot of texture and folds within its leaves and too little dressing will make it seem dry and like you’re chewing on a cotton ball. Toss your salad.
  • Plate your salad and garnish with the leftover toppings. Serve and eat immediately.

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