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Dylan Ratigan's Archi's Acres Kale Hero Salad

ArchisAcres Kale Hero Salad Dylan Ratigan
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Kale and Chard Salad
skill level
Easy
time
1-30min
servings
8 to 10
cost
$
Contributed by : Dylan Ratigan
This zippy dressing gets its kick from minced ginger root. Drizzle over greens or fish.
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things you'll need.
ingredients
  • For the Salad:
  • 2 bunches of "Dino" Kale
  • 2 bunches of "Red Chard"
  • 1/2 cup Almonds (toasted and chopped)
  • 1/2 cup Gorgonzola Cheese (crumbled)
  • 2 Fuji Apples (cored and cut into 1/4-inch cubes)
  • 1 Papaya (quartered; seeds removed and roughly chopped)
  • For the Kale Hero Dressing:
  • 8 Garlic cloves (minced)
  • 2-inch piece of Ginger Root (peeled and minced)
  • 1/3 cup Balsamic Vinegar
  • 1/3 cup Olive Oil
  • Salt and Pepper
kitchenware
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step by step directions. We've Made Cooking As Easy As 1-2-3! print recipe 
  • step 1
    ingredients 2 bunches of "Dino" Kale
    2 bunches of "Red Chard"
    instructions For the Salad: Roll the kale crosswise. Slice down the center lengthwise and then slice the leaves thinly. Repeat the same process with the red chard.
  • step 2
    ingredients 8 Garlic cloves (minced)
    2-inch piece of Ginger Root (peeled and minced) 
    1/3 cup Balsamic Vinegar 
    1/3 cup Olive Oil 
    Salt and Pepper
    instructions For the Kale Hero Dressing: In a medium bowl, whisk together the garlic, ginger and balsamic. Slowly whisk in the olive oil and season with salt and pepper. Adjust seasoning to taste.
  • step 3
    ingredients 1/2 cup Almonds (toasted and chopped)
    1/2 cup Gorgonzola Cheese (crumbled)
    2 Fuji Apples (cored and cut into 1/4-inch cubes)
    1 Papaya (quartered; seeds removed and roughly chopped)
    instructions Toss the kale and red chard with the dressing in a large bowl. Add the remaining ingredients and toss to combine. Serve.
  • step 4
    ingredients  
    instructions Helpful Tips:
    1. Get creative! Use any type of nuts and cheese in this recipe!
    2. When making this vinaigrette, add the balsamic vinegar to the chopped ginger and garlic to allow the vinegar to be absorbed before adding the oil.
  • print recipe 
 

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