Kale Salad with Blue Cheese + Pickled Carrots
The gingery pickled carrots are the highlight of this simple salad. They only take a few minutes to make, but ar even more delicious if you make them ahead of time and refrigerate them in the pickling liquid overnight. I also like to save time by buying a big bag of chopped kale, which is usually very cheap, rather than taking the time to remove the center stalks and chop it on my own. One big bag will make about 4 dinner-sized salads.
Servings 2
Ingredients
- ΒΌ cup Rice Vinegar
- 1- inch piece of Ginger peeled and sliced into thin slabs (see photo above)
- 2 Carrots cut into matchsticks
- 6 cups Kale center ribs removed and torn into bite size pieces
- 3 Tablespoons Olive Oil
- 3 Tablespoons White Balsamic Vinegar
- 2 ounces Crumbled Blue Cheese
Instructions
- Put the rice wine vinegar, ginger, and carrots into a small pot set over medium heat; bring to a boil. Remove from heat and allow to cool to room temperature, about 15 minutes.
- Remove and discard the tough center ribs from the kale; cut or tear the leaves into bite-sized pieces and put in a large salad bowl. Pour the olive oil and white balsamic over the kale; toss a few times so that the leaves are coated. Let sit 10 minutes to allow the kale to soften.
- Just before serving, drain the carrots and discard the ginger. Toss the kale with the carrots and blue cheese.