Persimmons, Walnuts, and Kale Salad
Ingredients
Salad:
- 1 tbsp olive oil
- 250g kale, de-stemmed and finely chopped
- pinch of Himalayan salt
- 2 persimmons, thinly sliced or matchstick cut
- 2 tbsp goji berries
- ¼ cup parmesan cheese, grated
- ⅓ cup roasted walnuts, roughly chopped
- ¼ cup cranberries, dried
- black pepper, freshly ground
Dressing:
- 6 pcs minced shallot, about 1 medium shallot
- 2 tbsp + 1 tsp rice vinegar
- 2 tbsp yuzu juice
- 2 tsp honey
- 1 tsp Dijon mustard
- 2 tbsp sesame oil
- ½ cup olive oil
Instructions
- In a large bowl, massage the kale with olive oil and a pinch of Himalayan salt for about 3 minutes to tenderise the leaves.
- Add the persimmons, goji berries, Parmesan cheese, walnuts, and dried cranberries to the kale. Season with freshly ground black pepper. Toss gently to combine and set aside.
- For the dressing, combine the minced shallot, rice vinegar, yuzu juice, honey, Dijon mustard, sesame oil, and olive oil in a jar. Seal and shake until the dressing is fully emulsified.
- Drizzle the dressing over the salad, toss well, and adjust seasoning with salt and pepper if needed. Serve immediately.