Welcome to the Weekly Yum, Coast to Coast with Sacks and Katz. This week on Stirring the Pot radio, cookbook author and culinary translator, Rebecca Katz joins the conversation to deconstruct Celebration Salad from Vibrant Food by Kimberley Hasselbrink Sacks and Katz will lure you into the kitchen to create meals that enhance your health and well being while caressing your tastebuds. Nutritious always meets delicious on the Weekly Yum.
Serves 6 to 8
1 bunch Tuscan kale, stemmed and sliced into ribbons (chiffonade) (about 8 cups)
1 cup raw walnuts
1 small head radicchio, cored and sliced into ribbons (chiffonade)
1 cup crumbled feta, preferably French
1 small red pear, such as Starkrimson, cored and thinly sliced lengthwise
1 heaping cup pomegranate seeds
5 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 small clove garlic, minced
Fine sea salt and freshly ground black pepper
Preheat the oven to 350°F.
In a large mixing bowl, toss the kale with the lemon juice. Set aside, tossing by hand every 10 minutes, for about 30 minutes.
Arrange the walnuts in a single layer on a baking sheet. Toast until golden brown and fragrant, about 8 to 10 minutes. Set aside to cool for about 5 minutes, then coarsely chop.
To prepare the dressing, whisk together the olive oil, balsamic vinegar, mustard, honey, and minced garlic with salt and pepper to taste.
In a large mixing bowl, toss the radicchio and kale together with the dressing, and let stand for 10 minutes.
Transfer the kale and radicchio to a large serving bowl. Top with the walnuts, feta, pear slices, and pomegranate seeds.
This salad is best served immediately.