Recently, I was invited to the White House to learn about the work of Let’s Move, First Lady Michelle Obama’s initiative dedicated to helping kids and families live healthier lives. It was super exciting and yes I yarnbombed something on the sly and I will tell you all about that experience right here.
During this visit, White House executive chef Cristeta Comerford gave a demonstration on how to make healthy mason jar salads that you can prepare ahead of time and grab on the go. While she was making this salad I was not paying any attention because I was, of course, completely lost in the fantasy of having my very own personal chef. Fortunately, I have this video and a written copy of the recipe.
Just FYI, in my personal fantasy my personal chef makes personal donuts for me. But I digress. Here is the recipe for the thing that’s going to keep the doctors away.
Must Have Tuscan Kale Salad to Go (Mason Jar Salad)
Recipe by White House Executive Chef Cristeta Comerford
Yield 4 servings; use four 1 Qt Mason Jars with lids
Ingredients:
For the Salad:
• 1 bunch Tuscan kale, washed and spun dry
• . small purple cabbage, shredded, washed and spun dry
• 1 small carrot, peeled and shaved
• 1 small fennel, shaved thin
• 1 cup, candied pepitas
• 1 cup sundried cranberries
• . cup shaved reggiano cheese
• 1 serrano pepper, shaved thinly
For the Dressing:
• 2 lemons, zest and juice
• 1 clove garlic, minced
• 1 shallot, finely minced
• 1 tbsp honey
• 2 tbsp apple cider vinegar
• 4 tbsp extra virgin olive oil
• Salt and pepper to taste
Garnishes:
• 1 can garbanzo beans, drained, peeled, and prepared for croutons
• 1 tbsp curry spice mix
Preparation:
In a small bowl, whisk together the lemon juice, zest, garlic, shallots, honey, and vinegar.
Incorporate the olive oil slowly and season with salt and pepper. Pour into the bottom of the mason jars equally.
For the salad, cut the clean and spun dried kale into thin strips, set on the first layer of the salad jar. Next, divide the shredded cabbage equally as well for the next layer, then follow with the carrots and fennel.
Top the salad jar with the pepitas, cranberries, reggiano cheese, and serrano peppers.
Close the lid tightly and refrigerate until use. The garbanzo bean crouton can be packed separately to maintain its texture.
To prepare the garbanzo bean croutons, preheat oven to 400°F. Spread the garbanzo beans on a cookie sheet. Roast until dry and crispy, for about an hour. Toss in the spice and store in a covered container.
When ready to eat the salad, shake the jar and place in a salad bowl. Top with crunchy garbanzo croutons. Enjoy!
