Iceberg lettuce and lacinato kale deliver varied texture, while fresh mint and cilantro bring bright flavor to this salad. Shaving fennel, carrot and red onion on a mandoline adds texture and color. If you don’t have a mandoline, use a vegetable peeler.

Tossed with a punchy ginger-yogurt dressing and garnished with ruby-red poached quince and toasted walnuts, this is a complex salad that goes well with simple roasted or grilled meats.

Storage Notes: The dressing can be refrigerated for up to a week. The leafy-herb base can be tossed together, covered and refrigerated for 2 or 3 days.

Want to save this recipe? Click the bookmark icon below the serving size at the top of this page, then go to My Reading List in your washingtonpost.com user profile.


Ingredients

For the dressing

  • 3 tablespoons olive oil
  • 2 tablespoons full-fat plain yogurt
  • 2 tablespoons apple cider vinegar
  • 1 1/2 teaspoons honey
  • 1 teaspoon fresh ginger, minced or finely grated
  • 1 clove garlic, minced or finely grated
  • Fine sea or table salt
  • Freshly cracked black pepper

For the salad

  • 1/2 large head iceberg lettuce (about 8 ounces), torn into bite-size pieces
  • 1 small bunch lacinato kale (6 ounces), stemmed and cut into bite-size pieces
  • 1/2 bunch (about 1/4 cup, packed) fresh mint leaves
  • 1/4 bunch (about 1/4 cup packed) fresh cilantro leaves, leaves only
  • 1 large carrot (about 4 ounces), shaved into strips
  • 1/2 bulb fennel (about 4 ounces), shaved
  • 1/2 medium red onion, shaved or very thinly sliced
  • Fine sea or table salt
  • Freshly cracked black pepper
  • 8 poached quince wedges, cut into bite-size pieces
  • 1/2 cup (about 2 ounces) coarsely chopped lightly toasted walnuts

Step 1

Make the dressing: In a medium bowl, whisk together the olive oil, yogurt, vinegar, honey, ginger and garlic until combined, then season to taste with salt and pepper.


Step 2

Make the salad: In a large bowl, toss together the lettuce, kale, mint and cilantro. Before serving, add the carrot, fennel and red onion. Add two-thirds of the dressing and season with salt and pepper; gently toss to coat the ingredients with the dressing. Taste and add more salt, pepper or dressing, if needed.


Step 3

Top the salad with poached quince and walnuts and serve.


Nutrition Information

Per serving (generous 3/4 cup salad with generous tablespoon dressing), based on 8

Calories: 186; Total Fat: 6 g; Saturated Fat: 1 g; Cholesterol: 1 mg; Sodium: 111 mg; Carbohydrates: 34 ; Dietary Fiber: g; Sugar: g; Protein: g

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.


From food writer Deborah Reid.

Tested by Ann Maloney; email questions to voraciously@washpost.com.

Did you make this recipe? Take a photo and tag us on Instagram with #eatvoraciously.

More recipes from Voraciously: