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Kale Salad with Tangerines, Tiny Garlic Croutons, and Spicy Tahini Dressing-2014

Healthy kale salad with tangerines, tiny garlic croutons, and spicy tahini dressing
Prep Time20 mins
Total Time20 mins
Course: Salad
Cuisine: American
Keyword: kale, salad, healthy
Servings: 4 servings


For the Salad:

  • 1 bunch Tuscan lacinato /cavolo nero kale (about 8 ounces)
  • ½ bunch purple curly kale about 4 ounces
  • 2-3 tangerines cut into supremes, reserve the juice
  • 3 tablespoons garlic croutons
  • 3 tablespoons spicy tahini dressing
  • 2 tablespoons fresh mint chopped

Tiny Garlic Croutons

  • ¼ French baguette diced very small, about 3 cups
  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 1 teaspoon sliced garlic

Spicy Tahini Dressing:

  • 2 tablespoons tahini sauce
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons tangerine juice reserved from the tangerines in the salad
  • 1 ½ teaspoons chili garlic paste also called sambal oleak sauce
  • 1 ½ teaspoons honey
  • ½ teaspoon kosher salt


Make the croutons:

  • Preheat oven to 350 degrees.
  • In a small pot, melt the butter with the oil and sliced garlic. Let the garlic steep in the oil mixture while you cut the bread.
  • Cut about ¼ off a baguette and slice thinly, about ½” thick, lengthwise. Cut the slices into strips and then into small cubes.
  • Toss the bread cubes in a bowl with the butter/oil mixture and then spread on a sheet pan. Toast the croutons in the oven for 10-12 minutes or until golden.
  • After they are cool, these can be kept in an airtight container for 3-4 days.

Whisk together all ingredients for the dressing.

  • Note; you can substitute other spicy chili paste, hot sauce or even dried chili powder if you do not have sambal sauce.

Assemble the salad:

  • Cut the tangerines into supremes, reserving the juice. How to: with a sharp knife, cut the peel and all the white pith off the outside of the tangerine. Then, holding the tangerine over a bowl to catch the juice, cut the segments from between the membranes of the tangerine. Place the cut segments in another bowl.
  • Wash the kale and pat dry. Pull off the stems off the Tuscan kale and stack the leaves. Hold them tightly and cut into a chiffonade (thin strips). Do the same with the purple kale.
  • In a large bowl, toss the cut kale with the tangerines segments, croutons and mint. Add the dressing to taste and gently combine.