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
Makes 4 servings
15 minutes min.
- 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
Make the Chili-Lime Vinaigrette: Mix ingredients in a bowl and whisk or put into a resealable bottle and shake until incorporated.
Combine the salad ingredient into a large bowl and toss with Chili-Lime Vinaigrette to taste.