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.

Recipe Summary

prep:
15 mins
total:
15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

Learn how to make orange supremes in this video.

You can use pistachios or the nut of your choice.

Nutrition Facts

292 calories; protein 5.7g 11% DV; carbohydrates 21.3g 7% DV; fat 22.7g 35% DV; cholesterol 0mg; sodium 115.2mg 5% DV. Full Nutrition
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Reviews (47)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/19/2013
We search for new ways to incorporate kale into our meal planning because of its super nutritional benefits. Thought about skipping over this recipe since we re not big fans of most vinaigrette dressings especially those loaded in oil. But a closer look indicated a moderate amount being used (1/3 cup olive oil). The orange flavor of this dressing really shines through and very tasty. Next time I will experiment using the exact same salad dressing ingredients except adding Greek low-fat yogurt and either significantly reducing the olive oil or eliminating it entirely. First try Chef John s vinaigrette and then subsequently make a creamy dressing if that is your pleasure. There were no persimmons available so we subbed dried apricots. We cut the kale in ribbons as directed but don t believe this helps to mellow it out. Much easier to eat bite size pieces than wrestle with something like long green slippery ribbons. Tried this salad right after making it and would have rated it 4. After letting it rest in fridge for about 4 hours kale mellowed out a bit more and the flavors melded together nicely. If not eating this salad immediately soak the apple matchsticks in a solution of lemon juice/water to impede browning. This is a keeper. Read More
(20)

Most helpful critical review

Rating: 3 stars
01/17/2015
Nice enough but my family found the flavor a bit strong so we didn't really enjoy it much. Read More
(1)
60 Ratings
  • 5 star values: 46
  • 4 star values: 8
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
08/19/2013
We search for new ways to incorporate kale into our meal planning because of its super nutritional benefits. Thought about skipping over this recipe since we re not big fans of most vinaigrette dressings especially those loaded in oil. But a closer look indicated a moderate amount being used (1/3 cup olive oil). The orange flavor of this dressing really shines through and very tasty. Next time I will experiment using the exact same salad dressing ingredients except adding Greek low-fat yogurt and either significantly reducing the olive oil or eliminating it entirely. First try Chef John s vinaigrette and then subsequently make a creamy dressing if that is your pleasure. There were no persimmons available so we subbed dried apricots. We cut the kale in ribbons as directed but don t believe this helps to mellow it out. Much easier to eat bite size pieces than wrestle with something like long green slippery ribbons. Tried this salad right after making it and would have rated it 4. After letting it rest in fridge for about 4 hours kale mellowed out a bit more and the flavors melded together nicely. If not eating this salad immediately soak the apple matchsticks in a solution of lemon juice/water to impede browning. This is a keeper. Read More
(20)
Rating: 5 stars
04/27/2013
THANKS CHEF JOHN! A-1 SALAD. ALWAYS LOOKING FOR HEALTHY WAYS TO SNEAK FOOD IN MY FAMILY'S MOUTHS! DID NOT HAVE PERSIMMONS HOWEVER I HAD SOME REALLY SWEET STRAWBERRIES THAT DID THE TRICK. Read More
(12)
Rating: 4 stars
01/09/2014
This is a delicious way to prepare Kale which I normally just bake into chips. I didn't have orange juice or orange zest so I substituted grapefruit juice and lemon juice (instead of the zest). I also used almonds instead of the pistachios but next time I would used chopped pistachios I think they would go well with the flavors. I also let the salad sit without the apples for 5 hours. The kale softened and the flavors deepened. I added the apple at the end. Would be a great dinner salad if you added some grilled chicken preferably marinated with similar Middle Eastern or Indian flavors. Read More
(8)
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Rating: 5 stars
09/20/2013
We generally like kale but mostly eat it cooked. This salad had terrific flavors and I love the texture of the raw kale! We didn't have persimmons but used dried pineapple instead and sliced almonds instead of pistacchios. Sooo good! Even my husband and 5 year old loved it! Read More
(3)
Rating: 5 stars
11/02/2013
Followed recipe exactly. For the salt and pepper to taste used 1/2 tsp salt and no pepper. Oh and didn't slice it as thinly as Chef John specified. Served it at a potluck and every last bite was eaten up. Read More
(3)
Rating: 5 stars
01/12/2015
We loved this! Maybe it was because we had especially fresh and delicious ingredients but my husband said it was one of the best salads he'd ever had. I used raw walnuts instead of pistachios left off persimmon used 1 regular orange and one blood orange pink lady apple. Also used less olive oil and a touch more Dijon red pepper and vinegar in the dressing. Read More
(3)
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Rating: 5 stars
08/04/2015
Wow what a great salad. I massaged the kale for 2 minutes then added the dressing. Again I massaged the kale for another 2 minutes to make sure the dressing got into everything. Added the fruit then tossed lightly. Left the nuts on the side so that we could add to salad if we wish. Will be making again. Thank you for this wonderful recipe Chef John. Read More
(2)
Rating: 5 stars
09/28/2014
Doing a chiffonade with the kale is brilliant. It's an excellent way to bring this springy green under control. The dressing is delicious and my only change was to use seasoned rice vinegar. It was light citrusy and perfect with the fruit. Pistachio nuts were a nice touch too. I didn't have any persimmon but the salad was very good without it. Read More
(2)
Rating: 5 stars
03/28/2014
The family loved this! Didn't have oranges so I substituted Clementines and minneola. Omitted the persimmon (out of season) but can't wait to be able to use it. In spite of the subs still tasted great. Read More
(1)
Rating: 3 stars
01/17/2015
Nice enough but my family found the flavor a bit strong so we didn't really enjoy it much. Read More
(1)
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