Baby kale salad with purple carrot ribbons, kumquats and sesame vinaigrette

March 1, 2013

Baby kale salad with purple carrot ribbons and kumquats-sesame vinaigrette

This salad, with all its exotic nuances, is entirely refreshing to the palate. The baby kale has a wonderful texture that stands up to the bold cayenne-spiked vinaigrette. The carrots have a bit of crunch too – but also a lovely sweetness to them. The kumquats, on the other hand, are deliciously zesty, while the sesame seeds are delicately nutty, as well as visually appealing.

Here’s a salad that’s equally as enchanting to the taste buds as it is to the eyes!

Baby kale

Baby Kale Salad with Purple Carrot Ribbons, Kumquats and Sesame Vinaigrette

serves 4
active time: 20 min

For the vinaigrette

  1. 1 tablespoon tahini
  2. 1 tablespoon brown rice vinegar
  3. 1 tablespoon low sodium Tamari soy sauce
  4. 2 tablespoons toasted sesame oil
  5. 2 tablespoons almond or grapeseed oil
  6. 1/2 teaspoon organic sugar
  7. 1/8 teaspoon sea salt
  8. 1/8 teaspoon ground cayenne

For the salad

  1. 3 medium purple carrots (or regular carrots) – peeled
  2. 5 oz (140 g) baby kale – rinsed and spun dry (see cook’s note)
  3. 10 kumquats – halved lengthwise (or 1 orange, peeled to the flesh, halved and cut crosswise in 1/4” slices)
  4. 1 tablespoon black sesame seeds (or regular sesame seeds) – toasted (see cook’s note)

  1. Step 1: To make the vinaigrette – Place all the ingredients in the bowl of a small food processor and process until well blended, about 30 seconds. Set aside.
  2. Step 2: Slice the carrots lengthwise with a vegetable hand peeler to form ribbons. Set aside. Place the kale in a large bowl and drizzle with two thirds of the vinaigrette. Toss until well coated. Divide the kale amongst four plates or salad bowls. Dot with the kumquats. Top each salad with a small mound of the carrot ribbons. Drizzle with the balance of the vinaigrette and sprinkle with the sesame seeds. Serve immediately.
  3. Cook’s note 1: If you can’t find baby kale, you can use regular kale for this salad. Tear the leaves in 3” pieces and discard the tough stems. Baby spinach, arugula or tatsoi are good substitutes.
  4. Cook’s note 2: To toast the sesame seeds – Heat a small frying pan over medium heat. Add the seeds and cook for 3 minutes until fragrant, tossing frequently and taking care not to burn them. If cooking with regular sesame seeds, cook until the seeds are golden.

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Baby kale salad with purple carrot ribbons and kumquats-sesame vinaigrette

Here’s another scrumptious salad: Radicchio salad with cannellini beans, avocados, fried shallots and lemon-herb vinaigrette

salad, baby kale, carrot, kumquats
© 2013 Viviane Bauquet Farre Food & Style NY LLC

Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.

{ 5 comments… read them below or add one }

Angie@Angie's Recipes March 2, 2013 at 1:12 pm

I love every bit of this unusual and beautiful salad! Gorgeous carrot…I am a sucker for purple food!

Reply

Viviane March 2, 2013 at 1:16 pm

Angie, you make me laugh! Thank you for your lovely note…

Reply

Donna March 4, 2013 at 6:38 am

Rats…I cannot locate black sesame seeds…but I do have some nigella seeds…could I possibly sub them without destroying the integrity of your exquisite recipe?…Found your site via Angie’s blog…I am truly impressed. Thank you for sharing your culinary prowess!

Reply

Viviane March 4, 2013 at 4:49 pm

Donna! Thank you for your kind words – you made my day! As for the sesame seeds, I would use regular sesame seeds before any other kind of seeds (see the cook’s note), they are an integral part of the flavor for this salad and pair so well with the vinaigrette. Black sesame seeds can usually be found in the spice section of your supermarket. Thank you again, my dear… and happy cooking!

Reply

Heide M. March 16, 2013 at 2:18 am

Thanks for posting this recipe.

Reply

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