Kale-Grape Salad with Thai Curry Vinaigrette, Potatoes and Honey Glazed Pistachios

by valentina on September 12, 2012

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Kale has been one of the hippest, hottest, healthiest foods for a few years now.

(Well, it’s been one of the healthiest foods since forever.)

I love kale chips. Don’t most of us?

I also love kale sautéed until it caramelizes.  Yum!

I didn’t, however, think I loved raw kale.  At least, not until recently.

This recipe is raw, through and through — and it’s absolutely amazing.  I am totally tooting my own horn here — I must.  This is one of the best salads ever!  Really, best meals ever!

When this recipe came together in my mind, it began with one ingredient — Thai Curry Paste.  From there, I added the kale, something sweet, something hearty and something crunchy.  I thought I was on to something, and I was so right.  It definitely exceeded my expectations when I actually tasted the final dish (in real life).  I could eat this kale salad all day long!

Even if you don’t think you like kale, or raw kale, I really hope you’ll give this recipe a try.  I think you’ll become a kale convert!

Add it to your weekend recipes!  Have a casual dinner party, or a lunch, or brunch!

Kale-Grape Salad with Thai Curry Vinaigrette, Potatoes and Honey Glazed Pistachios

Prep Time: 8 hours, 40 minutes

Active Work Time: 40 minutes

Serving Size: Serves 4

For this recipe to be a huge success you must follow the directions for cutting the kale and be sure to use all of the marinating time, if not more.

Recipe

For the vinaigrette:

2-1/2 tablespoons apple cider vinegar

2-1/2 tablespoons Thai Curry Paste (here's the recipe)

1 tablespoon honey

1/2 teaspoon sea salt

3-1/2 tablespoons grapeseed oil

For the salad:

3/4-pound Lacinato kale (also known as Dinosaur, Tuscan or Black kale)

Grapeseed oil for the pan

3/4-pound baby Dutch yellow potatoes, washed, dried, and cut into bite-sized pieces

2 cups seedless red grapes, sliced in half lengthwise

2/3 cup pistachios

1 teaspoon honey

    For the vinaigrette:
  1. In a small bowl, mix the vinegar with the curry paste, honey and salt. Slowly whisk in the oil and set aside.
  2. For the salad:
  3. Wash and dry the kale. Then cut around the thick stems to remove them.
  4. Stack the kale leaves in piles (about 10 or so at a time).
  5. Roll the stack of leaves up as tightly as you can, and then slice as thinly as possible.
  6. This cut is called a Chiffonade.
  7. Place all of the kale Chiffonade in a large mixing bowl and toss it with the vinaigrette, being sure that all of the the leaves are well coated.
  8. Cover tightly with plastic wrap and marinate for at least 8 hours, and ideally overnight.
  9. Coat the bottom of a medium-sized sauté pan with grapeseed oil and place it over medium-high heat. Add the cut potatoes and cook until they are tender and golden brown, about 8 minutes. (Be sure to toss them around the pan every couple of minutes.) Let the potatoes cool to room temperature. (They can also be refrigerated as early as the day before you're serving the salad.)
  10. After the kale has marinated, add the grapes and potatoes and toss to combine.
  11. Place the pistachios on a plate, drizzle them with the honey, and sprinkle them on top.

Notes

If you aren't using my recipe for Easy Thai Curry Paste, and have a different one on hand -- please taste it first! The above measurements are based on my recipe. The flavors and levels of heat will vary from recipe to recipe, or jar to jar -- depending on the type and quantity of chiles used.

http://cookingontheweekends.com/2012/09/kale-grape-salad-with-thai-curry-vinaigrette-potatoes-and-honey-glazed-pistachios/

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{ 5 comments… read them below or add one }

Dorothy at ShockinglyDelicious September 12, 2012 at 8:38 pm

I am all over this one!

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Cut `n Clean Greens September 12, 2012 at 8:52 pm

Valentina, we love how you have combined all the flavors and textures (sweet, crunchy, potatoey, green) and tied it all together with an exotic curry dressing. Well done! We’re going to share this one on our Facebook page and link here so everyone can see how to make this. Meanwhile, we’re having this for dinner, tonight!

Please encourage your readers to come LIKE us on Facebook (if they wish) for more recipes and tips on healthy greens like kale, chard, beet, mustard, turnip, collard, escarole, dandelion and other green leafies. https://www.facebook.com/Cut.n.Clean.Greens

–Your friendly Southern California farmers at Cut `n Clean Greens
https://www.facebook.com/Cut.n.Clean.Greens

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sippitysup September 13, 2012 at 3:24 pm

It’s true raw kale salads defy expectations. GREG

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Colette @ JFF September 13, 2012 at 5:57 pm

What a wild flavour profile! Very creative. Gotta try it. Thanks, Valentina!

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valentina September 13, 2012 at 7:54 pm

I hope you love it, Colette! :-D

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