This salad, with all its exotic nuances, is entirely refreshing to the palate. It's as enchanting to the taste buds as it is to the eyes! —Viviane Bauquet Farre
For the vinaigrette
brown rice vinegar
low sodium Tamari soy sauce
toasted sesame oil
almond or grapeseed oil
For the salad
medium purple carrots (or regular carrots) -€ peeled
baby kale -€“ rinsed and spin-dried (see cook'€™s note)
kumquats -€“ halved lengthwise (or 1 orange, peeled to the flesh, halved and cut crosswise in 1/4" slices)
black sesame seeds (or regular sesame seeds) -€“ toasted (see cook's note)
In This Recipe
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.
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.
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.
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.