If you slice kale thin and toss it with other tasty treats like apple, persimmon, orange, and nuts, the kale mellows out and serves as a perfect foil for other vegetation.
- ¼ cup rice vinegar
- 1 tablespoon orange juice
- 1 teaspoon Dijon mustard
- 1 teaspoon grated orange zest
- 1 teaspoon ground cumin
- ¼ teaspoon red pepper flakes
- ⅓ cup olive oil
- salt and ground black pepper to taste
- 1 bunch kale
- 1 persimmon, sliced
- 1 apple, cut into matchsticks
- 2 orange, peeled and cut into segments (see footnote)
- ¼ cup chopped pistachio nuts
- Step 1
Whisk vinegar, orange juice, Dijon mustard, orange zest, cumin, and red pepper flakes together in a bowl. Slowly pour olive oil into the orange juice mixture, whisking until thick and thoroughly combined. Season dressing with salt and black pepper.
Remove stems from each leaf of kale. Stack 3 to 4 leaves of kale and roll together. Finely slice kale leaves crosswise to create thin ribbons.
Combine sliced kale, persimmon, apple, orange, and pistachio nuts in a bowl. Add dressing and toss until well coated.
Learn how to make orange supremes in this video.
You can use pistachios or the nut of your choice.
Per Serving: 292 calories; protein 5.7g; carbohydrates 21.3g; fat 22.7g; sodium 115.2mg.