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Kale, Cabbage and Carrot Salad
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Brief Description
Healthy eating at home
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Main Ingredient
Kale
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Category: Vegetable salads
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Cuisine: American
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Prep Time: 20 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
WSJ Off Duty, 1/5/2013, Chef Michael Anthony, Gramercy Tavern, New York City
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Tags:
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Notes:
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Posted By: wsjrecipes
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Posted On: Jan 06, 2013
Number of Servings:
Ingredients:
- 1 - Egg Yolk
- 1 teaspoons - Dijon Mustard
- 1/4 cups - Grapeseed Oil
- 1/4 cups - Olive Oil
- 2 tablespoons - Capers rinsed and chopped
- 1 tablespoons - Caper Pickling Liquid
- 1 cloves - Garlic smashed to a paste
- 1/2 teaspoons - Fresh Lemon Juice
- - Salt to taste
- 2 tablespoons - Snipped Chives optional
- 1/4 heads - Cabbage cored and thinly sliced
- 1 1/2 - Large Carrots peeled, thinly sliced into bite-sized pieces
- 1 bunches - Kale stems removed, leaves thinly sliced
- 1/2 - Yellow Onion peeled and thinly sliced
- 2 tablespoons - Mixed Herbs chopped; such as parsley, basil, chives or dill
Directions:
1. In medium bowl, whisk egg yolk with mustard. While whisking constantly, slowly dribble in oils. Continue whisking until oil is fully incorporated and mixture is thick and pale in color.
2. Whisk in capers, pickling liquid, garlic and lemon juice. Season with salt to taste and snipped chives, if using.
3. In a large bowl, combine all vegetables and herbs, if using. Add dressing and toss, using both hands to mix until dressing coats all ingredients. Allow salad to marinate until vegetables soften, at least 10 minutes.
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