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Thanksgiving 2013: Walter Manzke’s Kale Salad
The chef (who recently opened Republique) shares his recipe for Petty Cash’s kale salad.
Thanksgiving 2013 is upon us. To usher in the season of endless eating and copious drinking, we’ve approached some of L.A.’s finest chefs and restaurants to get their recipes for the this year’s best side dishes and desserts, all inspired by Southern California’s bounty.
You’re going to need something green on your table next week, and we’ve got just the thing, courtesy of chef du jour Walter Manzke. His take on the city’s most ubiquitous green leaf involves rainbow carrots, bright pomegranate seeds, and a spicy Chipotle vinaigrette. It makes a fine addition to his menu at Petty Cash on Beverly, and may provide a bright spot on your holiday table all season. Try tossing in some shredded turkey meat the day after for a healthy take on Thanksgiving leftovers.
Kale Salad with Rainbow Carrots, Pomegranate, and Chipotle Dressing by Walter Manzke at Petty Cash
1 large bunch curly, purple, or black kale
3 small rainbow carrots, peeled and julienned or grated
1/4 cup of pomegranate seeds
2 Tablespoons pecans, chopped and toasted
Combine all ingredients in a large bowl, set aside while preparing the salad dressing.
2 Tablespoons balsamic vinegar
4 Tablespoons grapeseed oil
1 Tablespoon apple cider
2 teaspoons chipotle canning sauce
1/4 teaspoon dried oregano
Whisk all ingredients together until smooth. Season with salt, pepper, and sugar if necessary.
Toss greens and vegetables with dressing to coat. Serve with extra vinaigrette on the side.