photographed by belathée
When we interviewed Marissa Lippert and her best friend Katie back in September for our Besties series we couldn’t help but swoon over the beautiful salads Marissa dished up at her Manhattan café Nourish Kitchen + Table. Her engage-all-senses approach to food is what has made Nourish a healthy hotspot in the West Village, and her colorful salads are every bit as gorgeous as they are delicious. It took a bit of coaxing, but we eventually talked Marissa into sharing not one, but two of her signature salad recipes here on the blog!
“This salad was originally born on my balcony while cooking a relaxing summer dinner with my good friend and crazy-talented photographer, Jen Altman,” says Marissa in regards to Nourish’s popular Detox Kale Salad. “The original version highlighted mustard greens, but we’ve adapted it for Nourish with kale and watermelon radish. This one’s so addictive, we haven’t been able to take it off the menu since we opened! Serve it with a simple grilled steak or piece of roasted fish.”
Read below for how to make the Detox Kale Salad and click here to discover Marissa’s second recipe, Green Bean, Toasted Walnut & Pecorino Romano Salad!
1 bunch lacinato Tuscan kale, stripped of the stems, leaves roughly chopped
1/2 medium-sized watermelon radish, thinly sliced using a mandolin
1 small greenmarket apple, thinly sliced in a half-moons (or plums when they’re in season)
2 scallions, thinly sliced
2 tablespoon slivered almonds, lightly toasted
a generous sprinkle of sesame seeds, lightly toasted
Place kale leaves in a large serving bowl and drizzle in 1 to 2 tablespoons of dressing. “Massage” the kale with your hands. Yes, get down and dirty with your bare hands! (This is the big secret for a great-tasting salad!).
Mix in remaining salad ingredients and lightly toss. Drizzle with a little extra dressing until evenly coated.
2 tablespoons low-sodium tamari soy sauce (gluten-free)
1 tablespoon fresh lime juice
1 tablespoon rice wine vinegar
1 inch piece of ginger, finely grated
1 clove garlic, finely grated
1/4 cup toasted sesame oil
cracked pepper to taste
In a small mixing bowl, whisk together dressing ingredients, tamari through garlic. Slowly whisk in sesame oil and season with pepper.