Local Mixed Greens Salad (grande) 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
Roasting the Kale
Preheat the oven to 350°F (175°C). Tear the kale leaves into bite-sized pieces and remove the stems. Spread them on a baking sheet, drizzle with olive oil, and sprinkle with salt. Roast for 15-20 minutes until crispy.
- 2
Preparing the Vegetables
Wash the mixed greens thoroughly and dry them using a salad spinner. Halve the cherry tomatoes, slice the cucumber into thin rounds, and thinly slice the radishes.
Making the Vinaigrette
- 3
Blending the Vinaigrette
In a food processor, combine the chopped carrots, fresh ginger, sesame oil, soy sauce, rice vinegar, honey, salt, and black pepper. Blend until smooth. Adjust the seasoning to taste.
- 4
Finishing Touches
Once the vinaigrette is blended, stir in the sesame seeds for added texture.
Assembling the Salad
- 5
Combining Ingredients
In a large salad bowl, combine the mixed greens, roasted kale, cherry tomatoes, cucumber, and radishes. Toss gently to combine.
- 6
Dress the Salad
Drizzle the ginger-sesame carrot vinaigrette over the salad and toss until all ingredients are well coated.
- 7
Serving
Serve immediately for the best texture and flavor, or refrigerate the salad and dressing separately until ready to serve.
