Kale grapefruit salad1/8/2024 ![]() ![]() Secure the base on a solid surface like a table or a counter by firmly pressing down on its suction feet. I’ll demonstrate the spiralizing technique on the onion with the Paderno World Cuisine tri-blade spiralizer, using the chipper blade attachment to create thicker spiral strands. If yours has a variety of thickness settings, it is up to you which texture you prefer. There are numerous styles of spiralizers, so carefully follow the directions of your own tool! Spiralize the apple and onion according to the manufacturer’s recommendations specific to your machine. It can rest for up to 12 hours without getting too soft, so complete this step and pause here if you want to prepare the salad ahead of time. Let this sit while you prepare the rest of the ingredients, as it will continue softening the greens. Mix the greens together with the dressing, massaging the leaves with your hands to allow the acid to break down the fibers. Again, because kale is so fibrous, it will be much tastier if you start with small, thin slices rather than large hand-torn pieces. This fibrous rib is tough both to digest and to chew, so removing it is sure to improve your entire salad eating experience. To prepare the kale, start by removing the spine from each piece. ![]() You can prepare this ahead of time and store in an airtight container, or you can simply mix it up in the bowl that you plan to serve the salad from. To make the dressing, mix together half of the grapefruit juice, olive oil, honey, and salt. Divide the juice evenly between two bowls – you’ll want to save these juices to make the dressing and to coat the apples and onions. It’s best to do this step over a bowl so that you can reserve all of the juices that escape. Next, slice in between each piece of the membrane to remove the fruit. Repeat this step all the way around the fruit until there is no peel or pith remaining.Ī serrated knife is a great tool to cut through the peel, if your chef’s knife is due for a sharpening! Using a sharp chef’s knife, slice from top to bottom, following the curve of the fruit, so that you remove the peel and pith. To supreme your grapefruit, cut off both the top (stem end) and bottom (flower end) on a cutting board so that you have a flattened sphere that can stand on its own. ![]() This means lots of flavor and minimal fibrous bits. To supreme a citrus fruit is to cut it in such a manner that you serve only the fruit segments in between each membrane. * Percent Daily Values are based on a 2000 calorie diet. This recipe serves four if eaten as a full dinner, a few more if served as just an appetizer or side. If you don’t have a spiralizer, you can julienne the apples and onions using a mandoline or a julienne vegetable peeler instead – but if you ask me, this isn’t nearly as much fun. In my recipe below, crisp apples and bright grapefruit coupled with the toasty walnuts, spicy red onion, and sweet honey make it a real treat, and sturdy kale is absolutely the best green of choice to hold its own alongside the flavorful fruit. I mostly serve kale roasted or wilted so that it’s easier to digest (and who can every turn down a tray of perfectly roasted veggies?), but occasionally I enjoy it raw in a salad. It turns out I was passing up on a delicious veggie all along. I tend to roll my eyes at food trends, so I definitely did not get on board with the kale takeover.īut one day the deep green stalks just cried out to me from the corner of the farmers market and I decided it was time to reevaluate my disdain. I’ve been a little wary of kale in the past. Mixing up the textures in a salad is a great way to keep it fresh! I’m especially excited about adding spiralized apples and red onions to my favorite kale salad. This cool contraption can turn just about any veggie into a fun noodle shape. Sometimes I just can’t come up with enough variety to stay excited. I’ve always loved eating salads, but I’ll admit – from time to time, I get bored with my options. ![]()
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