Food & Drink

Healthy Recipe: Carma’s Kale Salad

Enjoy eating healthy with this kale salad courtesy of Carma at Park Place.

Keep Halloween candy and fall’s many other temptations from thwarting your attempts to eat well with this irresistible recipe from Carma that proves getting your servings of fruits and veggies can be a treat.

Carma’s Kale Salad

Serves six

Photo by Jenny Wheat

  • 18 ounces Tuscan kale
  • 1 onion (recipe for pickled onion below)
  • 6 ounces radish
  • 6 ounces feta cheese
  • Pine nuts (for garnish)
  • 1 1/2 avocados
  • Champagne vinegar dressing

Champagne vinegar dressing

  • 375 milliliters brut Champagne
  • 3 green apples
  • 1/2 shallot
  • 1/4 cup sugar
  • 1/2 teaspoon white pepper
  • 3 1/2 cups canola oil
  • Salt (to taste)

To prepare the dressing:

Dice three apples into little squares. Remove the cores. Julienne 1/2 of a shallot. Sauté at medium heat for about 5 minutes (or until apples are brown). Add 375 milliliters of brut champagne and bring to a boil. Let the mixture reduce 1/4 inch on the pan

While it’s still hot, add the mixture to a blender and blend on high for 2 minutes. Use a fine strainer to remove excess apple skin and let it cool for 5 minutes. Add 1/4 cup sugar, 1/2 teaspoon white pepper and salt to taste. Blend again but slowly add 3 1/2 cups of oil to increase thickness. This should make enough dressing for six salad portions.

To make pickled onions:

Julienne cut one onion and add to a pan. Add 1 cup red wine vinegar. Add 1 cup water. Add 1/2 cup sugar. Add a pinch of salt. Only use medium heat and immediately remove from heat when it begins to boil. Strain out all liquid. Remove onions from pan onto a dry surface to cool.

To assemble the salads individually:

Add two cups of chopped Tuscan kale into a mixing bowl. Shake the dressing and add 3 ounces. Add a pinch of salt and pepper. Toss the dressing and kale until the greens are completely covered. Plate or bowl the salad into the serving container.

Add 1 ounce of chopped radish and 1 ounce pickled onions as garnish. Garnish further with six pine nuts and 1 ounce of feta cheese. Finish by slicing 1/4 of an avocado into thin strips and spreading along the top.

Want added protein? This salad goes wonderfully with 5 ounces of grilled salmon or 5 grilled shrimp. The salmon only needs a little oil, salt and pepper to season and Carma recommends Louisiana cajun seasoning to spice up the shrimp.

For more delicious options, visit Carma at Park Place.