Watermelon Kale Salad

Name: Watermelon Kale Salad
Ingredients: 2 bunches kale; ¼ cup olive oil; 1 large red onion; ½ cup red wine vinegar; ½ cup water; 2 tablespoon kosher salt; ½ teaspoon cumin; ¼ teaspoon chile flakes; 1 sprig thyme; 1 cup peeled and diced cucumber; ½ cup white wine vinegar; 1 tablespoon dijon mustard; 1 tablespoon salt; 1 tablespoon chopped shallot; ½ teaspoon minced garlic; 1 cup salad oil; ¼ cup kosher salt; 2 tablespoon chili powder; 1 tablespoon citric acid; ¼ teaspoon cayenne pepper; 1½ cup diced watermelon; ¼ cup sliced cucumber; 2 sliced radishes; salt; ¼ cup crumbled queso añejo

Brian Massie|Sept. 2, 2014 5:18 pm EST

5 (1 ratings)

Print

A summer salad from chef Brian Massie, corporate executive chef for The Light Group, features a cucumber vinaigrette and quick pickled red onions. Click Here For More Kale Recipes

Servings

4

Ingredients

2 bunches kale
¼ cup olive oil
1 large red onion
½ cup red wine vinegar
½ cup water
2 tablespoon kosher salt
½ teaspoon cumin
¼ teaspoon chile flakes
1 sprig thyme
1 cup peeled and diced cucumber
½ cup white wine vinegar
1 tablespoon dijon mustard
1 tablespoon salt
1 tablespoon chopped shallot
½ teaspoon minced garlic
1 cup salad oil
¼ cup kosher salt
2 tablespoon chili powder
1 tablespoon citric acid
¼ teaspoon cayenne pepper
1½ cup diced watermelon
¼ cup sliced cucumber
2 sliced radishes
salt
¼ cup crumbled queso añejo

Directions

Wash and remove the kale stems, and then tear the leaves into 3-inch pieces. Place the kale in a stand mixer with the olive oil and turn the mixer on a medium speed setting. Agitate the kale in the mixer until it is glossy and torn into 1-inch pieces.
Peel the onion and shave it into thin rings using a mandolin (the Japanese style are the easiest to use) about 1/16-inch thick. Bring the vinegar and water to a simmer and add the salt, cumin, chile flakes, and thyme. Pour the vinegar mixture over the sliced onions and set in the fridge for a couple hours, up to overnight.
In a blender combine the cucumber, vinegar, mustard, salt, shallots, and garlic, and blend until smooth. Once smooth, slowly drizzle the oil into the blender cup until completely emulsified.
In a dry blender combine the salt, chili powder, citric acid, and cayenne until slightly powdery.
In a large mixing bowl toss the kale, watermelon, cucumber, and radish with 1/2 cup of the vinaigrette, season the salad with salt as you toss. Transfer to a bowl and garnish with ¼ cup of the pickled red onion and the crumbled cheese, and finish the salad with a couple dashes of the sour salt.