Starting my 2020 posts with this wild salad, I picked all her ingredients fresh from my home garden in Lebanon before going back to Dubai. Tender massaged kale and other fresh Green leaves tossed with parsley, onions, cucumber, and crunchy radishes and turnips strips then topped with creamy zesty dressing.
This winter kale salad with orange mustard dressing was my go-to “house” salad whenever I had guest all along my Christmas holidays. It is simple, healthy and pairs perfectly with just about any kind of dinner I am preparing. Trust me you will never get tired of this salad and your guest will love it from the way it looks till the way it taste.
This salad will brighten up any winter’s day. Crunchy, hearty and delicious! Plus to make it even more convenient it is vegan, packable, and the leftovers store perfectly for 2 days.
The secret to make this salad stand out is two steps:
Step 1: massage kale
Massaging the kale with a little bit of the dressing beforehand tenderizes it and makes much more interesting to eat raw. If I am making it right before serving I would massage all the greens mixed together not only the kale and in both cases it tastes so good.
Step 2: the crunchy turnip topping
For a crunchy tangy taste, I like to soak my turnip and radish strips with salt and water overnight in the fridge or at least few hours before. It bring out this crunchiness more and add a tangy slightly spicy kind of delicious taste to your topping and salad overall.
All the recipe details in both languages English and Arabic are in the recipe cards below, enjoy!
