Tuscan Kale Salad Recipe
pomegranate, roasted sweet potatoes, creamy meyer lemon vinaigrette, shallot crunch
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Ingredients
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Salad Base
Creamy Meyer Lemon Vinaigrette
Shallot Crunch
Method
Preparation of Salad Base
- 1
Prepare the Kale
Remove the stems from the Tuscan kale and tear the leaves into bite-sized pieces. Rinse thoroughly under cold water and dry using a salad spinner or paper towels.
- 2
Roast the Sweet Potatoes
Preheat your oven to 425°F (220°C). Peel and dice the sweet potatoes into 1-inch cubes. Toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes or until golden and tender, flipping halfway through.
- 3
Prepare the Pomegranate Seeds
Cut the pomegranate in half and gently tap the back with a wooden spoon to release the seeds. Set aside.
Preparation of Creamy Meyer Lemon Vinaigrette
- 4
Mix the Vinaigrette
In a bowl, whisk together Meyer lemon juice, Dijon mustard, honey, salt, and pepper. Slowly drizzle in the olive oil while whisking continuously until the vinaigrette is emulsified and creamy.
Preparation of Shallot Crunch
- 5
Fry the Shallots
Slice the shallots thinly. Heat vegetable oil in a pan over medium heat. Dredge the shallots in all-purpose flour, shaking off the excess. Fry them in batches until golden brown and crispy, about 2-3 minutes. Remove and drain on paper towels.
Assembly
- 6
Combine the Salad
In a large bowl, combine the prepared Tuscan kale, roasted sweet potatoes, and pomegranate seeds. Drizzle with the creamy Meyer lemon vinaigrette and toss gently to combine.
- 7
Top with Shallot Crunch
Sprinkle the fried shallots on top of the salad just before serving for added crunch.