Baby Kale Salad With Kumquats And Sesame Vinaigrette
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.
Servings
4
Ingredients
- 1 tablespoon tahini
- 1 tablespoon brown rice vinegar
- 1 tablespoon low-sodium tamari
- 2 tablespoon toasted sesame oil
- 2 tablespoon almond or grapeseed oil
- 1/2 teaspoon sugar, preferably organic
- 1/8 teaspoon sea salt
- 1/8 teaspoon cayenne
- 3 medium-sized purple or regular carrots, peeled
- 5 ounce 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
- Place all of the ingredients in the bowl of a small food processor and process until well blended, about 30 seconds. Set aside.
- 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.