- 5 leaves of tender kale
- 2 grapefruits, segmented (or orange)
- 1 Fuji apple, julienned
- 2 stalks celery, peeled
- 1 cup cashews, roasted (optional; can use other nuts)
Wash kale and remove spine, and cut into ribbons as thin as possible. Cut a whole apple, skin on, into matchsticks. Using a vegetable peeler, peel the outside curve of the celery and cut it into diagonal strips. Peel grapefruit with a sharp paring knife to expose the meat segments; carefully cut segments from the fruit's membranes and set aside. Mix all other ingredients in a big bowl and add the dressing. Before serving, decoratively add grapefruit segments. It's a versatile salad; other elements can be added, such as avocados, dried fruits, cooked grains or cheese. This salad is sturdy and can stand for long periods dressed.
Kale Salad Dressing
- 2 stalks scallion, thinly sliced
- Juice of 2 limes (if you have a microplane, scrape lime rind and add with the juice)
- 1/2 cup olive oil
- 3 tablespoons honey (optional)
- 1 tablespoon mustard, whole grain
- 2 teaspoons salt
- 1 teaspoon black pepper
Mix all ingredients in a small bowl or a container with lid, and stir liberally or shake before use. Dressing can be stored in a sealed container for five days in the fridge.
About Chef Cocoy Ventura
Based in the San Francisco Bay Area, Cocoy Ventura is the owner and operator of Cocoy Ventura Culinary Services, provider of various specialized services for restaurants and private operations. Ventura has been instrumental in popularizing healthy Philippine cuisine. He is noted for his easy, light, fresh and uncomplicated cooking methods and serves as culinary director of Gastronomique en Vogue Magazine.
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