Creators
Samara Pardi
Description
This Fall Kale Salad combines lacinato kale, leeks, and figs, dressed in a flavorful olive oil vinaigrette. It's a nutritious and vibrant dish perfect for autumn meals.
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
Lacinato Kale | 1 3/5 bunch | stems removed |
Leeks | 1 3/5 | large, cleaned and chopped |
Red Cabbage | 1/5 head | small, shaved |
Figs | 4/5 lb | stems removed and quartered |
Avocado | 4/5 | large, sliced |
Olive Oil | 4 4/5 tbsp | |
Balsamic Vinegar | 1 3/5 tbsp | |
Dijon Mustard | 4/5 tbsp | |
Garlic Powder | 2/5 tbsp | |
Salt | 2/5 tsp | or to taste |
Pepper | several grinds |
PREPARATION
- In a large salad or mixing bowl, combine 4 tbsp olive oil, mustard, vinegar, garlic powder, salt & pepper and stir rapidly until well incorporated. Once the dressing truly blends together, it will thicken.
- Heat remaining olive oil in a heavy skillet and add leeks. Stir occasionally while cooking on medium high heat for about 15 minutes, until browned and somewhat crispy on the sides. Set aside to cool.
- Rough chop the de-stemmed kale leaves and throw into the bowl with the dressing. Toss and add cabbage. Toss again until well mixed.
- Add the leeks to the top of the salad, then the figs, then the avocado, and serve.
SUGGESTIONS
- You may choose to sub fuyu persimmons for figs for another hearty fall salad variation.
- Add some chicken or salmon to make into a main dish.