Kale Salad on a White Dish; Biscuit and Glass of White Wine;Thanksgiving

Recipe: Trump SoHo NY's Kale, Orange and Shredded Carrot Salad

03 Nov 2014

A low-cal super starter

2 bunches of kale (cleaned and washed in ice water)
3 oranges, segmented and seeded
1 cup of shredded carrots
1 red capsicum, julienned
1 yellow capsicum, julienned
1 orange capsicum, julienned
1 red onion, finely sliced
1 tbsp sesame seeds
For the Carrot Ginger Vinaigrette 
1 cup of carrots, diced
¼ cup miso paste
½ cup of honey
1 cup of water
¼ cup rice vinegar
¼ cup soy sauce
A complete bulb of garlic
1 tbsp ginger
½ tbsp Dijon mustard
3 cups canola oil

1 Place all the salad ingredients in a large bowl and toss to combine.
2 Place all the ingredients for the vinaigrette, except the canola oil, in a blender.
3 Blend until smooth.
4 Gradually add the oil and blend until you achieve a silky, smooth emulsion.
5 Drizzle some of the vinaigrette on the salad and toss to combine.