After days of indulging in holiday foods for Thanksgiving, it’s time for me to get back to salads for lunch, like this Kale Persimmon Salad with Black Garlic Dressing. One of the many great things about living in this part of the PNW is that the climate is mild enough a winter garden is possible. This year, we have a small pot of winter lettuce, some spinach, a few cauliflower, and some lacinato kale growing. I have to say though, I much prefer lacinato kale’s alternative name: dinosaur kale. I can completely see this leafy green with its bumpy foliage being munched on by dinosaurs in prehistoric times.
Here’s what mine is looking like right now:
I’ll admit that the winter garden veggies don’t grow as fast as their summer counterparts, but there’s still something lovely about going out this close to December and harvesting greens for a salad, which is exactly what I did to make this kale persimmon salad with black garlic dressing.
I’m also still mildly obsessed with black garlic, so couldn’t resist seeing how it would pair with some balsamic vinegar in a dressing. The combination is absolutely yummy, especially with the sweet counterpart of the persimmon and the crunch of the chopped almonds.
- 1 bunch lacinato kale
- 2 fuyu persimmons
- 1/4 cup chopped almonds
- 1 large black garlic clove (or 3 small ones)
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- salt and pepper to taste
- Smash the black garlic into a paste. Add the black garlic paste, olive oil, balsamic vinegar, and salt and pepper into a jar and close with a lid. Shake until combined.
- Tear or cut the kale into ribbons. Dress with two to three tablespoons of the dressing and work the dressing into the kale with your hands. This softens up the kale considerably. Chop the persimmon into a small dice and add to the kale/dressing mixture. Top with the almonds and enjoy!