By Casa de Suna
Published Sep 03
This salad’s intriguing medley of sweet, sour, and pleasingly bitter flavors are the perfect digestive combination to a rich meal at any time of the year.
Don’t be alarmed by how much dressing the recipe yields; the chewy cherries and hearty greens will absorb more liquid than you think. This recipe doubles and keeps well, so make as much as you’ll plus a little extra for leftovers. The orange-thyme dressing is also versatile enough to drizzle atop any salad you like.
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How to Make It
Difficulty: Medium
Overall Time: 30 min
Prep Time: 15 min
Serves: 4 (makes 8 cups)
INGREDIENTS
- 2 tsp orange zest
- ¼ cup orange juice
- 2 tbsp apple cider vinegar
- 2 tsp Dijon mustard
- 1 tsp chopped fresh thyme leaves
- 1 small garlic clove, finely grated
- ½ tsp kosher salt
- Freshly ground black pepper
- ¼ cup olive oil
- 1 small head radicchio, thinly sliced, about 3 cups
- ½ bunch lacinato kale, thinly sliced, about 4 cups
- ½ cup dried cherries or cranberries
- 2 green onions, thinly sliced
- 1 cup pomegranate seeds
INSTRUCTIONS
- Add orange zest, juice, vinegar, Dijon, thyme, garlic, and salt to a large bowl. Season to taste with pepper, then whisk to dissolve salt. While whisking, slowly stream in the oil.
- Add radicchio, kale, cherries, and green onions, then toss together. Use hands to massage dressing into the greens, cherries, and green onions. Then, let stand for 15 minutes or up to 2 hours.
- Transfer to a serving platter, then sprinkle pomegranate seeds over top.
How to Store It
Kale ribbon salad, without the pomegranate seeds, will keep refrigerated in an airtight container for up to two days. Sprinkle pomegranate seeds over top, just before serving.
