Kim Kushner’s Sexy Red Kale with Red Beets & Fresh Dill in Meyer Lemon Vinaigrette
I love the look of red kale and red beets. I know that salad isn’t supposed to be sexy — but the colors of this one make it so. I use whole endive leaves, peeled off gently one at a time to maintain their beautiful flower-petal appearance, and toss with the deep red kale, crimson red beets, bright green edamame, and forest green dill.
Makes 6–8 large servings
4–6 cups (300–450 g) red kale leaves, washed and roughly chopped
2 Belgian endives, leaves peeled off whole
1 red beet, peeled and thinly sliced
1 cup (180 g) frozen shelled edamame, thawed and rinsed
1 cup (60 g) roughly chopped fresh dill
Juice of 3 Meyer lemons
1/2 teaspoon whole mustard seeds
1/2 teaspoon crushed dried rose petals
1 tablespoon honey
1/4 cup (60 ml) extra-virgin olive oil
Splash of balsamic vinegar
Kosher salt and freshly ground black pepper
1. Combine the kale, endive leaves, beet, edamame, and dill in a large bowl or platter. Toss all together.
2. Pour the lemon juice into a glass jar, add the mustard seeds, dried rose petals (if using), honey, olive oil, vinegar, and salt and pepper to taste. Shake well. Spoon the vinaigrette over the salad just before serving.
Make-ahead tip: The beet may be sliced and stored for up to 3 weeks. The salad ingredients may be assembled in advance and stored, covered, in the fridge for up to 2 hours. The vinaigrette may be prepared and stored in the fridge for up to 1 week. Dress the salad just before serving.
Recipe from Kim Kushner’s “I HEART KOSHER: Recipes From My Beautiful Kitchen”
A message from our CEO & publisher Rachel Fishman Feddersen
I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.
At a time when other newsrooms are closing or cutting back, the Forward has removed its paywall and invested additional resources to report on the ground from Israel and around the U.S. on the impact of the war, rising antisemitism and polarized discourse..
Readers like you make it all possible. Support our work by becoming a Forward Member and connect with our journalism and your community.
— Rachel Fishman Feddersen, Publisher and CEO