Baby Kale Salad with Ponzu Vinaigrette

By: Eric Maczko

baby-kale-salad

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.

Vinaigrette:
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

Salad:
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

Method:
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.

Eric Maczko

Written by: - Executive Chef

I love organic gardening in my Backyard Garden/Vineyard where I have 55 Albarino Vines and Seasonal Vegetables and Fruits, walks with my Yorkie named LaTour and golfing. My guilty pleasures are Doritos and Mountain Dew first thing in the morning - I don't do coffee...

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