Kale Salad with Kohlrabi, Orange, and Candied Pecans | America's Test Kitchen

Name: Kale Salad with Kohlrabi, Orange, and Candied Pecans | America's Test Kitchen
Ingredients: 1 large egg white; 2 tablespoons granulated sugar; 2 tablespoons packed brown sugar; 1 tablespoon unsalted butter , melted; 1½ teaspoons ground cumin , divided; 1½ teaspoons table salt; Pinch cayenne pepper; 1 cup pecans; ¼ cup extra-virgin olive oil , divided; 3 tablespoons cider vinegar; ¼ teaspoon pepper; 2 oranges; 12 ounces curly kale , stemmed and chopped (10 cups); 2 ounces (2 cups) frisée , torn into bite-size pieces; 8 ounces kohlrabi , trimmed, peeled, and cut into 2-inch-long matchsticks (1 cup)

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Accompanied by pops of bright citrus, a zingy dressing, crisp raw vegetables, and candied nuts, kale can be downright festive.

Keywords

Side Dishes
Make Ahead
Vegetables
Gluten Free
Holiday
Fruit
Salads
Vegetarian
Thanksgiving

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Ingredients

1 large egg white
2 tablespoons granulated sugar
2 tablespoons packed brown sugar
1 tablespoon unsalted butter , melted
1½ teaspoons ground cumin , divided
1½ teaspoons table salt
Pinch cayenne pepper
1 cup pecans
¼ cup extra-virgin olive oil , divided
3 tablespoons cider vinegar
¼ teaspoon pepper
2 oranges
12 ounces curly kale , stemmed and chopped (10 cups)
2 ounces (2 cups) frisée , torn into bite-size pieces
8 ounces kohlrabi , trimmed, peeled, and cut into 2-inch-long matchsticks (1 cup)