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Asian Pear Kale Salad with Pomegranate and Burrata 02:25

John-Carlos Kuramoto

This salad incorporates creamy burrata cheese and black Tuscan kale for a diverse mix of textures and flavors.

Asian Pear Kale Salad with Pomegranate and Burrata 02:25

John-Carlos Kuramoto

This salad incorporates creamy burrata cheese and black Tuscan kale for a diverse mix of textures and flavors.

Easy
Prep Time Cook Time Total Time Serving Size

The Steps

  1. 1. Place 3 cups of chopped Tuscan black kale into a mixing bowl. Add the Asian pear slices, 1/3 cup of toasted pumpkin seeds, 1/4 cup of shaved parmesan, and 1/2 cup of pomegranate seeds. Season the mixture with salt and pepper. 00:14

  2. 2. Dress the salad with a 1/2 cup of lemon vinaigrette by pouring the vinagrette around the outside of the bowl. Use your hands to toss the salad until all the ingredients are combined and evenly coated with vinaigrette. 00:58

  3. 3. Transfer the salad to a serving plate and garnish with the desired amount of burrata cheese. 01:34

What You'll Need

Equipment

- Mixing bowl

Ingredients

- Tuscan black kale, stems removed and chopped (3 cups)
- Asian pear (1, thinly sliced)
- Pomegranate seeds (1/2 cup)
- Pumpkin seeds, toasted (1/3 cup)
- Parmesan, shaved (1/4 cup)
- Lemon Vinaigrette (1/2 cup)*
- Burrata cheese (1/2 cup)
- Salt and pepper to taste

* S
ee Chef Notes for Chef John-Carlos' Lemon Vinaigrette recipe

Chef Notes

Tuscan black kale is a variety of kale that has been cultivated since the 18th century in Italy. This variety has many other names including lacinato kale, Tuscan cabbage, dinosaur kale, palm tree kale. It is also sometimes referred to as cavolo nero, which translates from Italian as "black kale."

Asian pear is a fruit native to China, Japan, Taiwan, and Korea. 

Burrata is a fresh Italian cheese made from mozzarella and cream. It has a soft texture and buttery flavor, and pairs well with salads, fresh tomatoes, crusty bread, and prosciutto crudo. The flavor and texture of an Asian pear is somewhere between an apple, a pear, and a peach.

To make Chef John-Carlos' lemon vinaigrette, combine lemon juice, dijon mustard, and olive oil in a bowl. Season the mixture with salt and pepper. Stir all the ingredients together until they are well combined. For more information on making vinaigrettes, visit Chef Bryan Freeze's "How to Make a Vinaigrette" tutorial located at the bottom go the page.

Chef John-Carlos uses pomegranate seeds in this salad. To learn more about working with pomegranate, visit Chef Bruce Kalman's "How to Break Down a Pomegranate" tutorial located at the bottom of the page.

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Taught by

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Chef John-Carlos Kuramoto

Los Angeles

John-Carlos Kuramoto was just 23 years old when he created a 12-course tasting menu for his prospective boss that was so st... read more