Winter Kale Salad with Preserved Lemons & Persimmons

  • Author: Alex
  • Author: Alex
  • Author: Alex


  • 1 bunch kale (I used lactino but any variety will work here)
  • 1 persimmon, thinly sliced
  • 1/4 cup preserved lemons, minced
  • 1/4 cup walnuts, toasted

Shallot Dressing:

  • 1/2 cup chopped shallots
  • 6 tbsp. seasoned rice vinegar
  • 1 1/2 tsp. Dijon mustard
  • 1 1/2 tbsp. olive oil
  • salt/pepper to taste


  1. Thinly slice the kale into ribbon-like shreds and place in a large bowl.
  2. Make the dressing, whisk together the dijon mustard, rice vinegar, and shallots.
  3. Slowly whisk in the olive oil until an emulsion forms (creamy dressing). Season to taste with salt and pepper.
  4. Add 1/4 cup of the dressing to the kale and thoroughly toss. I like to use my hands to massage the dressing into the kale salad. Let sit for 5-10 minutes until slightly softned.
  5. Add toasted walnuts, sliced persimmons, and preserved lemons.
  6. Toss to combine.
  7. Add more dressing/salt/pepper if needed.

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