Recipe from Chef Anthony Jacquet of The Whisper Restaurant and Lounge
- 1 bunch Tuscan kale
- ½ cup yellow frisee
- 1ea fuji apple, sliced
- 1oz sherry vinegar
- 1oz ev olive oil
- 1oz pomegranate molasses
- ½ cup walnuts, candied
- 1ea beet, shaved
- 1ea radish, shaved
- ½ cup blue cheese
- ¼ cup pomegranate seeds
- Pull kale leaves from tough stems and separate into 3 groups.
- Group 1, blanch in salted boiling water for 3 minutes until tender. Shock in ice water.
- Group 2, rough chop raw.
- Group 3, brush with olive oil and sprinkle with sea salt. Lay on sheet rack, and bake at 325 for 10 minutes until crips.
- For salad, toss blanched kale, raw kale, frisee, apple oil, vinegar, molasses, and salt and pepper. Place on plate and garnish with candied walnuts, beets, radish, blue cheese and pomegranate seeds.
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