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The Washington Post

White House Kale Salad

White House Kale Salad 6.000

Deb Lindsey for The Washington Post

Nov 14, 2012

The Obamas' Thanksgiving menu this year includes this salad, made with kale and other ingredients harvested from the famous White House vegetable garden.

Make Ahead: The dressing can be refrigerated in an airtight container for up to 2 days. Whisk to recombine before serving.


Servings: 6
Ingredients
  • For the dressing
  • 1 medium shallot, minced
  • Juice of 2 medium lemons (about 6 tablespoons)
  • 1/4 cup red wine vinegar
  • 1 cup olive oil
  • Salt
  • Freshly ground black pepper
  • For the salad
  • 2 bunches young kale, washed and spun dry, stacked and cut into thin slices
  • 1 bulb fennel (fronds, stems and outer layer removed or reserved for another use), cored and thinly sliced
  • 4 radishes, thinly sliced
  • 2 jalapeño peppers, stemmed, seeded and thinly sliced
  • 1 scallion, white and light-green parts, trimmed and thinly sliced
  • 4 ounces Parmigiano-Reggiano cheese, shaved or cut into slivers
  • 4 ounces spiced Marcona almonds (one cup; see NOTE)

Directions

For the dressing: Combine the shallot, lemon juice and vinegar in a medium bowl. Gradually whisk in the oil. Season with salt and pepper to taste.

For the salad: Place the kale in a large serving bowl. About 10 minutes before serving, add the dressing to taste and toss to coat evenly. (You might not use all the dressing.)

Add the fennel, radishes, jalapenos, scallion, cheese and almonds, tossing to incorporate.

Serve immediately.

NOTE: Spiced Marcona almonds might be hard to find in a store, but you can make your own. Whisk an egg white in a medium bowl, add 1 cup of Marcona almonds and toss to coat. Combine 1 teaspoon of brown sugar, 1/2 teaspoon of salt, 1/2 teaspoon of ground cumin and 1/4 teaspoon of smoked paprika in a separate medium bowl. Add the almonds and toss to coat. Spread the almonds on a baking sheet and bake at 350 degrees until lightly browned, about 15 minutes, watching carefully to make sure they don't burn. Cool before using.


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Recipe Source

Adapted from White House executive chef Cristeta Comerford.

Tested by Jane Touzalin.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

Avg. Rating (3)

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Nutritional Facts

Calories per serving (using half the dressing): 420


% Daily Values*

Total Fat: 35g 54%

Saturated Fat: 7g 35%

Cholesterol: 15mg 5%

Sodium: 760mg 32%

Total Carbohydrates: 14g 5%

Dietary Fiber: 5g 20%

Sugar: 2g

Protein: 15g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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