Kale Salad with Radishes, Grapefruit, and Candied Pepitas
By Erica TurnerPublished on October 3, 2022
Time
45 minutes
Yield
Serves 6 to 8
Ingredients
1 large egg white 1 tablespoon unsalted butter, melted2 tablespoons granulated sugar 2 tablespoons packed brown sugar 1½ teaspoons ground cardamom, divided1½ teaspoons table salt, dividedPinch cayenne pepper 1 cup raw pepitas ¼ cup extra-virgin olive oil, divided3 tablespoons white wine vinegar ¼ teaspoon pepper 1 red grapefruit 12 ounces curly kale, stemmed and chopped (10 cups)1½ cup fresh parsley leaves, chopped coarse6 radishes, trimmed, halved, and sliced into thin half-moons
Before You Begin
Use flat-leaf parsley for this salad. The candied nuts will be moist and slightly soft out of the oven but will be very crisp once cool. This vibrant salad makes a versatile side to any number of dishes.
Instructions
- Adjust oven rack to middle rack position and heat oven to 350 degrees. Line rimmed baking sheet with parchment paper. Whisk egg white in bowl until frothy. Add melted butter, both sugars, ½ teaspoon cardamom, ½ teaspoon salt, and cayenne and whisk until combined. Add pepitas and stir to evenly coat.
- Spread pepitas on prepared sheet in single layer and bake until nuts are deeply browned and fragrant, 15 to 17 minutes, stirring halfway through cooking. Transfer sheet to wire rack and let nuts cool completely, about 20 minutes. Break into ½-inch clusters. (Pepitas can be stored at room temperature for up to 1 week.)
- Meanwhile, whisk 3 tablespoons oil, vinegar, pepper, remaining 1 teaspoon cardamom and remaining 1 teaspoon salt together in small bowl. Cut away peel and pith from grapefruit. Cut grapefruit into sixths from pole to pole, then cut crosswise into ¼-inch-thick pieces.
- Combine kale and remaining 1 tablespoon oil in large bowl. Gently knead and squeeze kale until leaves are evenly coated, have started to soften, and are slightly wilted, about 1 minute. Add grapefruit, candied pepitas, parsley, radishes, and vinaigrette, and toss until well combined. Transfer salad to platter and serve. Salad can be stored at room temperature for up to 3 hours or refrigerated for up to 2 days (if refrigerating, add nuts just before serving).
Time
45 minutesYield
Serves 6 to 8Ingredients
1 large egg white
1 tablespoon unsalted butter, melted
2 tablespoons granulated sugar
2 tablespoons packed brown sugar
1½ teaspoons ground cardamom, divided
1½ teaspoons table salt, divided
Pinch cayenne pepper
1 cup raw pepitas
¼ cup extra-virgin olive oil, divided
3 tablespoons white wine vinegar
¼ teaspoon pepper
1 red grapefruit
12 ounces curly kale, stemmed and chopped (10 cups)
1½ cup fresh parsley leaves, chopped coarse
6 radishes, trimmed, halved, and sliced into thin half-moons
Ingredients
1 large egg white
1 tablespoon unsalted butter, melted
2 tablespoons granulated sugar
2 tablespoons packed brown sugar
1½ teaspoons ground cardamom, divided
1½ teaspoons table salt, divided
Pinch cayenne pepper
1 cup raw pepitas
¼ cup extra-virgin olive oil, divided
3 tablespoons white wine vinegar
¼ teaspoon pepper
1 red grapefruit
12 ounces curly kale, stemmed and chopped (10 cups)
1½ cup fresh parsley leaves, chopped coarse
6 radishes, trimmed, halved, and sliced into thin half-moons
Ingredients
1 large egg white
1 tablespoon unsalted butter, melted
2 tablespoons granulated sugar
2 tablespoons packed brown sugar
1½ teaspoons ground cardamom, divided
1½ teaspoons table salt, divided
Pinch cayenne pepper
1 cup raw pepitas
¼ cup extra-virgin olive oil, divided
3 tablespoons white wine vinegar
¼ teaspoon pepper
1 red grapefruit
12 ounces curly kale, stemmed and chopped (10 cups)
1½ cup fresh parsley leaves, chopped coarse
6 radishes, trimmed, halved, and sliced into thin half-moons
Why This Recipe Works
Using kale as the hearty base meant the dish could be dressed and ready to go hours ahead of time without compromising taste, texture, or appearance. Adding raw radishes meant minimal preparation with maximum crunch. Taking advantage of seasonal fruit, we incorporated grapefruit to add a bright burst of color and refreshing, juicy, and sweet-tart flavor. To tie the salad together, we infused cardamom into both a punchy vinaigrette and crunchy pepitas.
Want more? Read the whole storyBefore You Begin
Use flat-leaf parsley for this salad. The candied nuts will be moist and slightly soft out of the oven but will be very crisp once cool. This vibrant salad makes a versatile side to any number of dishes.
Instructions
- Adjust oven rack to middle rack position and heat oven to 350 degrees. Line rimmed baking sheet with parchment paper. Whisk egg white in bowl until frothy. Add melted butter, both sugars, ½ teaspoon cardamom, ½ teaspoon salt, and cayenne and whisk until combined. Add pepitas and stir to evenly coat.
- Spread pepitas on prepared sheet in single layer and bake until nuts are deeply browned and fragrant, 15 to 17 minutes, stirring halfway through cooking. Transfer sheet to wire rack and let nuts cool completely, about 20 minutes. Break into ½-inch clusters. (Pepitas can be stored at room temperature for up to 1 week.)
- Meanwhile, whisk 3 tablespoons oil, vinegar, pepper, remaining 1 teaspoon cardamom and remaining 1 teaspoon salt together in small bowl. Cut away peel and pith from grapefruit. Cut grapefruit into sixths from pole to pole, then cut crosswise into ¼-inch-thick pieces.
- Combine kale and remaining 1 tablespoon oil in large bowl. Gently knead and squeeze kale until leaves are evenly coated, have started to soften, and are slightly wilted, about 1 minute. Add grapefruit, candied pepitas, parsley, radishes, and vinaigrette, and toss until well combined. Transfer salad to platter and serve. Salad can be stored at room temperature for up to 3 hours or refrigerated for up to 2 days (if refrigerating, add nuts just before serving).
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments