A Sensational Kale, Tangerine, and Pistachio Salad Recipe
Our Kale, Tangerine, and Pistachio Salad recipe combines the best California Grown produce that winter has to offer!
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Cooking tools:
- Blender
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Serving platter
- Spoon
- Whisk
- Peeler
- Tongs
Ingredients
- 2-3 bunches of Lacinato kale
- 2 teaspoons olive oil
- 2 tangerines (peeled and sections cut in half)
- 1/4 cup shelled pistachios (rough chopped)
- 4 ounces shaved aged California Cheddar or Parmesan cheese
- 1/3 cup fresh tangerine juice (about 2 tangerines, juiced)
- 1 tablespoon dijon mustard
- 2 tablespoons honey
- 1 tablespoon finely chopped shallot
- 2 tablespoons rice vinegar
- 1 teaspoon fresh chopped thyme
- salt
- pepper
- 3/4 cup extra virgin olive oil
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