A sweet, savory and refreshing twist on the usual kale salad.
Author:Sur La Table
1 cup champagne vinegar
1/4 cup lemon juice
2 tablespoons finely minced shallot
2 tablespoons honey
1 teaspoon ground coriander
2 cups 1″ diced seedless watermelon
1/2 cup reserved pickling liquid
1/2 cup olive oil
2 cups thinly sliced kale (curly green kale or Tuscan)
4 oz soft feta, crumbled
Freshly ground black pepper
To pickle watermelon: Combine pickling ingredients and toss diced watermelon to thoroughly combine. Let marinate for at least 3 hours.
To prepare salad: Combine reserved pickling liquid and olive oil. (During class, we used equal parts pickling liquid and olive oil.) Toss kale leaves with just enough vinaigrette to lightly coat. Gently massage the kale by hand to tenderize, about 1-2 minutes. Taste and adjust seasonings.
To assemble salad: Arrange dressed kale on salad plates. Garnish with pickled watermelon, feta and shredded mint. Grind fresh black pepper on top.