Baby Kale Salad with Kumquats and Sesame Vinaigrette

Baby Kale Salad with Kumquats and Sesame Vinaigrette
Staff Writer
Baby Kale Salad with Kumquats and Sesame Vinaigrette
Viviane Bauquet Farre
Baby Kale Salad with Kumquats and Sesame Vinaigrette

This salad, with all its exotic nuances, is entirely refreshing to the palate. The baby kale has a wonderful texture that stands up to the bold cayenne-spiked vinaigrette. The carrots have a bit of crunch, too — but also a lovely sweetness to them. The kumquats, on the other hand, are deliciously zesty, while the sesame seeds are delicately nutty, as well as visually appealing.

4
Servings
301
Calories Per Serving
Deliver Ingredients

Notes

*Note: If you can't find baby kale, you can use regular kale for this salad. Tear the leaves into 3-inch pieces and discard the tough stems. Baby spinach, arugula, or tatsoi are also good substitutes.

Ingredients

For the vinaigrette

  • 1  Tablespoon  tahini
  • 1  Tablespoon  brown rice vinegar
  • 1  Tablespoon  low-sodium tamari
  • 2  Tablespoons  toasted sesame oil
  • 2  Tablespoons  almond or grapeseed oil
  • 1/2  Teaspoon  sugar, preferably organic
  • 1/8  Teaspoon  sea salt
  • 1/8  Teaspoon  cayenne

For the salad

  • medium-sized purple or regular carrots, peeled
  • 5  Ounces  baby kale*
  • 1  Tablespoon  black or regular sesame seeds
  • 10  kumquats, halved lengthwise, or 1 orange, peeled to the flesh, halved, and cut crosswise into 1/4-inch-thick slices

Directions

For the vinaigrette

Place all of the ingredients in the bowl of a small food processor and process until well blended, about 30 seconds. Set aside.

For the salad

Slice the carrots lengthwise with a vegetable hand peeler to form ribbons. Set aside. Place the kale in a large bowl and drizzle with 2/3 of the vinaigrette. Toss until well coated.

Heat a small frying pan over medium heat. Add the black sesame seeds and cook until fragrant, tossing frequently and taking care not to burn them, for 3 minutes. (If cooking with regular sesame seeds, cook until the seeds are golden.)

Divide the kale among 4 plates or salad bowls. Dot with the kumquats. Top each salad with a small mound of the carrot ribbons. Drizzle with the remaining vinaigrette and top with the sesame seeds. Serve immediately.

Nutritional Facts

Total Fat
13g
19%
Sugar
5g
6%
Saturated Fat
2g
8%
Cholesterol
4mg
1%
Carbohydrate, by difference
39g
30%
Protein
8g
17%
Vitamin A, RAE
13µg
2%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
81mg
8%
Choline, total
10mg
2%
Fiber, total dietary
1g
4%
Fluoride, F
1µg
0%
Folate, total
23µg
6%
Iron, Fe
1mg
6%
Magnesium, Mg
42mg
13%
Manganese, Mn
1mg
56%
Niacin
2mg
14%
Phosphorus, P
136mg
19%
Selenium, Se
7µg
13%
Sodium, Na
154mg
10%
Water
5g
0%
Zinc, Zn
1mg
13%

Kale Salad Shopping Tip

Buy lettuce that is crisp and free of blemishes.

Kale Salad Cooking Tip

Before dressing, keep your salad chilled in the refrigerator to stay crisp.

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