Recipe by White House Executive Chef Cristeta Comerford
Yield 4 servings; use 4 1 Qt Mason Jars with lids
For the Salad:
- 1 bunch Tuscan kale, washed and spun dry
- 1/4 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
- 1/2 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
- 1 can garbanzo beans, drained, peeled, and prepared for croutons
- 1 tbsp curry spice mix
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 equallly.
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 croutons can be packed separately to maintain their 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!