Baby Kale Salad with Ponzu Vinaigrette
By: Eric Maczko
This fresh, hearty salad is a great one for winter. The vinaigrette pops against the meaty kale, and the colors make for a festive bowl.
1/2 cup Round Pond Italian Extra Virgin Olive Oil
1/4 cup ponzo
1 teaspoon minced shallot
Juice of 1 Meyer lemon
2 teaspoons Dijon mustard
1 tablespoon cilantro, chopped
1 tablespoon scallion, chopped
1 teaspoon chile sesame oil
Salt and pepper to taste
6 cups baby kale, cleaned and dried
1 cup snow peas, strings removed and cut in half on a bias
1 cup radicchio, julienned
1 carrot, peeled and thinly sliced
1/4 cup cilantro leaves
1.) Combine all vinaigrette ingredients in a bowl or jar and stir rapidly to emulsify.
2.) Combine all cleaned and dried salad components in a large bowl.
3.) Dress salad with vinaigrette by adding small amounts to sides of salad bowl rather than directly on top of greens. Toss to combine. Add more vinaigrette as needed without over-dressing salad. Salt and pepper to taste.
Serve with 2013 Round Pond Estate Sauvignon Blanc.