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Purple Kale and Pansy Salad
I used purple kale
fresh basil leaves
both green and purple varieties
fresh sprigs of thyme
fresh mint leaves
small red onion
halved and thinly sliced
sunflower or pepita seeds
edible flowers like pansies for garnish
tangerine poppy seed vinaigrette
juice of 1 big tangerine
juice of 1/2 lemon
salt to taste
Wash your kale really well, and then trim the tough stems off. Remove the spines of each leaf, too. Chop or shred the kale and add it to a large wide salad bowl.
Toss the herbs, onions, and seeds in, I like to keep to about a 4 to 1 ratio of greens to herbs. Go heavy on the basil.
Toss the salad with the dressing, and then scatter the flowers on top for garnish.
To make the dressing, put the ingredients in a jar, screw on the cap, and give a good shake. Taste it before using to adjust any of the ingredients.
The dressing is slightly adapted from my friend Mary at
Barefeet in the Kitchen
https://theviewfromgreatisland.com/purple-kale-and-pansy-salad/ March 20, 2015