While you won’t see us adding kale powder to our gym shakes any time soon, we must admit, kale’s a damn good autumn salad base.
“Kale is the perfect fall vegetable, at its sweetest when the weather turns colder,” says Ben Zwicker, chef of TBAR, a sleek, upscale steakhouse in Manhattan. “Its high Vitamin C content is crucial during flu season and it’s great to eat before, during, and after the holidays to minimize weight gain.”
With a salad recipe this easy, we’re looking forward to adding plenty of green to our plate this season.
Bonus: If your knife skills could use some brushing up, don’t sweat it if you can’t julienne the carrots or apple. Chopping them works just fine.
Chef Benjamin Zwicker’s TBAR Kale Salad
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Makes 4 servings
Prep time
15 minutes min.
Cook time
0 minutes min.
Ingredients
- For the salad: 6 cups finely shredded green or lacinato kale, 1 cup carrots, julienne, 2 cup green apple, julienne ¼-cup mint, 4 tbsp toasted white sesame seeds
- For the Chili Lime Vinaigrette: ⅓-cup soy sauce, ⅓-cup lime juice, 1 cup olive oil, 1 tbsp Sriracha hot sauce, 1 tbsp sugar
How to make it
