The Washington Post

Kale and Herb Salad With Poached Quince

Kale and Herb Salad With Poached Quince 6.000

Scott Suchman for the Washington Post; food styling by Lisa Cherkasky for The Washington Post

Oct 26, 2021

Iceberg lettuce, kale and quince 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.

Total Time: 45 mins

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.


Servings:
6 - 8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6-8 servings; makes about 6 cups salad and 1/2 cup dressing

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

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Directions

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.

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.

Top the salad with poached quince and walnuts and serve.

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Recipe Source

From food writer Deborah Reid.

Tested by Ann Maloney.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving (generous 3/4 cup salad with generous tablespoon dressing), based on 8: 186


% Daily Values*

Total Fat: 6g 9%

Saturated Fat: 1g 5%

Cholesterol: 1mg 0%

Sodium: 111mg 5%

Total Carbohydrates: 34g 11%

Dietary Fiber: 3g 12%

Sugar: 24g

Protein: 2g


*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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