Kale and arugula salad
Hospital
St. Jude's Children's Hospital
Cook time
15 minutes
Yield
20 servings
Recipe type
Plant-based
ingredients
Ingredients
6 1/2 ounces pecan pieces
10 ounces fresh apples
23 ounces kale
23 ounces arugula
5 ounces microgreens
35 ounces herb vinaigrette (see recipe)
2 1/2 ounces iodized salt
10 ounces fresh apples
23 ounces kale
23 ounces arugula
5 ounces microgreens
35 ounces herb vinaigrette (see recipe)
2 1/2 ounces iodized salt
preparation
Instructions
1. In a 500°F oven, roast pecans on a sheet pan for 3 minutes. Toss with a spatula and cook for an additional 2 minutes. Remove from oven, top dress with 1 tablespoon kosher salt, and allow to cool completely. Set aside.
2. Julienne apples using a robot coupe attachment. Toss with 3 ounces of herb vinaigrette to prevent browning. Hold for service.
3. In a mixing bowl, combine kale, arugula, pecans, dressing, and apples.
2. Julienne apples using a robot coupe attachment. Toss with 3 ounces of herb vinaigrette to prevent browning. Hold for service.
3. In a mixing bowl, combine kale, arugula, pecans, dressing, and apples.
Notes
Use this to make the food day harvest salad.
