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Kale Persimmon Burrata Salad:

4 - 6 servings

Ingredients

Salad

  • Red & White Balsamic Vinaigrette - drizzle to taste - recipe below
  • 1 Head Lacinato Kale stems removed, leaves chopped into thin strips (about 6 to 7 cups)
  • 1 Tablespoon  Extra Virgin Olive Oil
  • Handful Basil Leaves - roughly chopped or torn
  • 2 -3 Fuyu Persimmons - thinly sliced - halved or quartered
  • 1/2  Cup Pomegranate Seeds
  • 1 Ball Burrata - torn in pieces
  • 1/2 Cup Salted Pistachios - roughly chopped

Red & White Balsamic Vinaigrette

  • 3/4  Cup Extra Virgin Olive Oil
  • 2 Tablespoons  Red Balsamic Vinegar
  • 2 Tablespoons  White Balsamic Vinegar
  • 1/2 Teaspoon Stone Ground or Dijon Mustard – or to taste
  • 1 Garlic Cloves – minced
  • 1/2 Teaspoon Sea Salt – or to taste
  • Dash of Black Pepper

Crostini - optional

  • 1/2 Baguette Crostini - 12 thin slices
  • Approx. 1/4 Cup Extra Virgin Olive Oil

Instructions

Dressing

  1. In a medium bowl, whisk together the mustard, both vinegar's, garlic, salt and pepper.
  2. Next, slowly whisk in the olive oil.  Or use a handheld blender to emulsify.

Salad

  1. Wash the kale and remove main rib by holding the end of the steam and pull down with your other hand.  Discarding the main rib.
  2. Chop kale into thin strips, add to a large bowl along with the tablespoon of olive oil and massage the oil into the kale.
  3. Mix in the basil, persimmon, pomegranate seeds and pistachios.  Mix everything together or arrange it nicely on a platter.
  4. Add dressing to individual salads and top them off with burrata and crostini.

Crostini

  1. Slice the bread into 1/2 inch slices.
  2. Place slices onto a baking sheet and coat both sides with olive oil.
  3. Place on the top shelf of the oven and broil for 1 – 2 minutes then flip them over and broil for about 1 more minute.  Make sure and watch closely, they can burn fast.
  4. I usually put the timer on for 1 minute and check then put on for 1 more while watching.  They cook faster on the 2nd side because they are already hot.