Name: Kale Salad with Kohlrabi, Orange, and Candied Pecans
Total time: 45 min
Ingredients: 1 large egg white; 2 tablespoons granulated sugar; 2 tablespoons packed brown sugar; 1 tablespoon unsalted butter , melted; 1½ teaspoons ground cumin , divided; 1½ teaspoons table salt; Pinch cayenne pepper; 1 cup pecans; ¼ cup extra-virgin olive oil , divided; 3 tablespoons cider vinegar; ¼ teaspoon pepper; 2 oranges; 12 ounces curly kale , stemmed and chopped (10 cups); 2 ounces (2 cups) frisée , torn into bite-size pieces; 8 ounces kohlrabi , trimmed, peeled, and cut into 2-inch-long matchsticks (1 cup)

Kale Salad with Kohlrabi, Orange, and Candied Pecans

By Erica Turner

Published on October 3, 2022

Time

45 minutes

Yield

Serves 6 to 8

Kale Salad with Kohlrabi, Orange, and Candied Pecans

Ingredients

1 large egg white 2 tablespoons granulated sugar 2 tablespoons packed brown sugar 1 tablespoon unsalted butter, melted1½ teaspoons ground cumin, divided1½ teaspoons table salt Pinch cayenne pepper 1 cup pecans ¼ cup extra-virgin olive oil, divided3 tablespoons cider vinegar ¼ teaspoon pepper 2 oranges 12 ounces curly kale, stemmed and chopped (10 cups)2 ounces (2 cups) frisée, torn into bite-size pieces8 ounces kohlrabi, trimmed, peeled, and cut into 2-inch-long matchsticks (1 cup)

Before You Begin

Kohlrabi, also called German turnip, is a pale green or purple root vegetable with crisp, white flesh. If you can’t find it, substitute an 8-ounce turnip. 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 position and heat oven to 350 degrees. Line rimmed baking sheet with parchment paper. Whisk egg white in bowl until frothy. Add granulated sugar, brown sugar, melted butter, ½ teaspoon cumin, ½ teaspoon salt, and cayenne and whisk until combined. Add pecans and stir to evenly coat.

Spread pecans on prepared sheet in single layer and bake until deeply browned and fragrant, 20 to 25 minutes, stirring halfway through baking. Transfer sheet to wire rack and let cool completely, about 20 minutes. Transfer pecans to cutting board and chop into ½-inch pieces. (Pecans can be stored at room temperature for up to 1 week.)

Meanwhile, whisk 3 tablespoons oil, vinegar, pepper, remaining 1 teaspoon cumin, and remaining 1 teaspoon salt together in small bowl. Cut away peel and pith from oranges. Quarter oranges, then slice crosswise ¼ inch thick.

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 oranges, pecans, frisée, kohlrabi, 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 pecans just before serving.)