Shaved Brassicas Salad with Dried Persimmon
with Sweet & Creamy Poppy Seed Dressing
1 bunch of Kale, shaved
1/2 lb. Brussels sprouts, shaved
1 head of Purple Cabbage, shaved
2 dried Hachiya Persimmons, chopped
Heaping handful of pumpkin or sunflower seeds
  1. Photo Credit:

    Shave kale, Brussels sprouts, and purple cabbage.

  2. Massage shaved kale.
  3. Chop and dry 2 Hachiya persimmons (this can be done with the pilot light of a gas oven if you do not have a dehydrator).
  4. Add pumpkin or sunflower seeds.
  5. Toss everything together with dressing.
Sweet & Creamy Poppy Seed Dressing
1/4 cup white wine vinegar or champagne vinegar
1/4 cup honey
1 small shallot
1 to 1 1/2 tablespoons poppy seeds
1/2 teaspoon salt
1/2 teaspoon ground mustard
2 eggs, optional for a creamier dressing
1/2 cup olive oil, grapeseed oil, or a mix
  1. Whisk the white wine vinegar and honey.
  2. Peel the shallot and grate it on a microplane or the smallest holes on a box grater directly into the bowl.
  3. Add the poppy seeds, salt, and ground mustard, and whisk to combine.
  4. Whip the eggs then steadily, pour the olive oil into the whipped eggs in a slow stream.
  5. Whisk the dressing steadily, pour the eggs and olive oil mixture into the dressing in a slow stream.
  6. Continue whisking until completely combined.
Transfer to a covered container and store in the fridge for several weeks. The dressing will separate as it sits; shake to recombine before using.