Local Mixed Greens Salad Recipe
Japanese ginger-sesame carrot vinaigrette, Roasted kale
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Ingredients
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Salad Base
Ginger-Sesame Carrot Vinaigrette
Method
Preparing the Salad Base
- 1
Prepare the Kale
Preheat the oven to 350°F (175°C). Tear the kale leaves into bite-sized pieces and spread them on a baking sheet. Drizzle with olive oil and sprinkle with salt. Bake for 10-15 minutes or until crispy.
- 2
Prepare the Vegetables
In a large bowl, combine the mixed greens, halved cherry tomatoes, sliced cucumber, and sliced radishes. Toss gently to mix the vegetables.
Making the Ginger-Sesame Carrot Vinaigrette
- 3
Combine Ingredients
In a medium bowl, whisk together the grated carrots, minced ginger, sesame oil, rice vinegar, soy sauce, maple syrup or honey, sesame seeds, salt, and black pepper until well combined.
- 4
Adjust Seasoning
Taste the vinaigrette and adjust seasoning with more salt, pepper, or sweetness if needed.
Assembly
- 5
Combine Salad and Vinaigrette
Drizzle the ginger-sesame vinaigrette over the prepared salad base. Toss gently to ensure all ingredients are coated with the dressing.
- 6
Add Roasted Kale
Add the roasted kale to the salad and toss lightly again to combine.
- 7
Serve
Serve immediately as a refreshing side salad or light meal.
