An herbaceous kale salad dressed with a fragrant and flavorful sesame vinaigrette.
New to our salad repertoire is a kale salad laden with fresh herbs. This was designed for our chef demonstration at our local Saturday Farmer’s Market on July 4th weekend, utilizing that day’s market available produce. Fresh and light, this salad is full of bright flavors with an Asian influence.
Asian Salad with Smoked Chicken
This was designed for our chef demonstration at our local Saturday Farmer’s Market on a July 4th weekend, utilizing that day’s market available produce. Fresh and light, this salad is full of bright flavors with an Asian influence.
Prepare Sesame Dressing
Gather all of your ingredients for the dressing, measure and combine.
Using an immersion blender, blend until smooth and emulsified.
Cover and chill for a minimum of 30 minutes.
While the dressing is holding in the refrigerator, gather all of your prepared salad ingredients. When it comes to salads, proportions are at the discretion of the cook and season. Always start with a larger base of kale, then add lesser amounts of the cucumber, carrots and chicken. To that even lesser amounts of the herbs. When adding the ginger, add just a touch, due to its power in flavor. Finally add a dusting of the sesame seeds. Toss everything together in large bowl.
Just before serving, add desired amount of dressing and toss. Plate and serve immediately for your guests.
Depending on availability and seasonality, this recipe can be modified to your liking. The greens are easily adjustable to what you have on hand, but I would suggest that you utilize at least a couple types of fresh herbs, to enhance and maintain the brightness of this preparation. The protein component can easily be switched to another, such as pork. Also, the Sesame Vinaigrette can be used to serve alongside spring rolls as a dipping sauce.