Talk about healthy! We created this dish to showcase some vegetables that the common cook may not even know existed. Red kale and daikon radish are tossed in a light champagne vinaigrette and sprinkled with creamy, rich goat cheese, which balances well with the citrus from the apple and the crunch from the pistachios. This salad will open your eyes to getting creative with dinner greens.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
Chop the Vegetables
Prepare the fruit and vegetables for the salad by slicing and chopping them. Take the red kale and remove the stems and slicing in ¼-inch ribbons. Peel the daikon radish with a potato peeler and slice into thin circular slices. Take the apple and slice into thin pieces. Finally, slice the shallot into thin julienne (matchstick) pieces. Reserve in mixing bowl.
Prepare the Dressing
Combine the champagne vinegar, Dijon mustard, sugar, and ½ cup of olive oil in a mixing bowl. Whip with a whisk until all the ingredients come together to form an emulsion. Reserve for final mixing of the salad.
Mix the Ingredients
Place all the prepared vegetables, fruit, nuts, goat cheese, and kale in the same mixing bowl. Drizzle the dressing slowly over the salad, trying not to over dress the salad so it doesn’t become soggy and limp. Toss.
Plate the Dish
Place the salad mixture in the center of a deep bowl or plate. Build the salad vertically to show off all the beautiful ingredients. Top with more goat cheese, pistachios, and apples, if desired.
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