- 1 week ago
America's Test Kitchen - Season 26 Episode 12 -
Zesty Salmon and Salad
Zesty Salmon and Salad
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00:00Music
00:30Today on America's Test Kitchen,
00:34Elle makes Julia double-glazed salmon with lemony thyme glaze.
00:39Jack talks all about tofu.
00:41Hannah and Lisa explore natural cleaning sprays.
00:44And Becky makes kale salad with radishes,
00:47grapefruit, and candied pepitas.
00:49It's all coming up right here on America's Test Kitchen.
01:00Salmon is as popular today as it's ever been.
01:05In fact, it's the second most popular seafood here in the U.S.,
01:09a close second to shrimp.
01:10And today, Elle is going to show us a new cooking method
01:13that's as easy as it is elegant.
01:15That's right.
01:16And with a little extra care and attention here,
01:19we're going to have some elegantly glazed salmon fillets
01:21with a spectrum of sweet, tart, and savory flavors.
01:26Ooh, so glazed salmon.
01:27Oh, yeah.
01:28Consistency is key here.
01:30Right?
01:30So I have here a two-pound center-cut filet.
01:34Mm-hmm.
01:34It's gorgeous.
01:35And I chose this because I can cut this into even pieces,
01:39which is what I'm going to do right now.
01:41Right.
01:41I'm going to give us four even fillets.
01:43So I'm going to do a little kitchen math,
01:45cut it down the middle.
01:47Well, and if they're all the same size,
01:49then they'll cook at the same rate.
01:50That's right.
01:50So you're already off to a good start.
01:52That's right.
01:52That's that consistency we're talking about.
01:54What I've learned over the years
01:55is you have to ask for this piece of salmon
01:57because they're going to try to sell you the pre-portioned ones.
01:59They're going to throw one of the wonky ones in there.
02:01You can't let them.
02:02The little skinny tail.
02:02Yeah, you can't let them do that.
02:04We don't need that.
02:04Mm-mm.
02:06So the next question we came up with here
02:09is the best way to cook this salmon.
02:10Mm-hmm.
02:10And, of course, brining is the way to go.
02:13So I have two quarts of cool water here,
02:16a quarter cup of salt,
02:19and a quarter cup of sugar.
02:21Mm-hmm.
02:23All right.
02:24I'm just going to give it a little whisk.
02:28All right.
02:29I think we're looking good.
02:30How does that look?
02:31All right.
02:32Awesome.
02:33All right.
02:33So I'm just going to put our salmon fillets in here,
02:35make sure that they're all submerged under the water
02:37so they can get that good brine.
02:39All right.
02:39We're going to let this hang out for about 15 minutes,
02:41and now we're going to start working on our glaze.
02:44Now, this glaze is not going to be like
02:45that typical one-note glaze that you've had in the past.
02:48Yeah.
02:48So I'm going to start with a quarter cup of lemon juice.
02:51A little acidity really goes a long way with a good glaze.
02:55A little quick umami boost of soy sauce,
02:58and this is four teaspoons.
03:01Just to balance things out,
03:03we have three tablespoons of water,
03:06two tablespoons of sugar,
03:08and finally, one and a half teaspoons of cornstarch.
03:14Mm-hmm.
03:14So this cornstarch is going to give our glaze
03:16that nice silky texture that we're looking for.
03:19All right.
03:19So I'm going to just give it a little stir
03:21to get it all mixed in together.
03:23No clumps, right?
03:24So we're looking to get all those cornstarch clumps out.
03:26Mm-hmm.
03:27All right, that looks good.
03:28And finally, I'm going to add six sprigs of thyme
03:30because thyme and citrus, whoa.
03:34Okay.
03:35All right, I'm going to put this over medium-high heat.
03:38There we go.
03:39Now, this cooks really quickly.
03:41It only takes about a minute,
03:42but we do have to stir it consistently
03:44to make sure that there's no sticky things going on in there.
03:47That's right, because of the cornstarch.
03:49That means you've got to whisk it consistently
03:50because otherwise it'll settle to the bottom
03:52and clump on you.
03:53That's right.
03:54So we're just going to bring this to a simmer
03:56and let it cook for about a minute.
03:58Okay.
03:59Awesome.
03:59All right, so I'm going to just let it sit for five minutes.
04:02All right, so I'm just going to take the thyme out of here.
04:06We get to discard that.
04:07What we do need to do is reserve two tablespoons of this glaze
04:12for our first round of glazing of the salmon.
04:15Okay, so I have here our four fillets out of the brine
04:19and I've patted them dry with paper towel
04:22so they're ready to go.
04:24So I have half a teaspoon of vegetable oil here
04:26and this is a 12-inch, non-stick, and oven-safe skillet.
04:30We need that.
04:31All right, and so it's at medium-high heat.
04:34Okay.
04:34So I'm going to put these salmon fillets in flesh side down.
04:37Mm-hmm.
04:38Okay, so these only need to cook for about three minutes.
04:42Okay.
04:42And what we're looking for is a nice, even, beautiful brownie.
04:46All right, so it's been three minutes.
04:48I'm just going to flip these fillets over.
04:49Oh, my goodness.
04:51That's gorgeous.
04:51What a reveal.
04:53It is.
04:54And again, that little bit of sugar in the brine
04:56is helping them get this even, gorgeous crust.
04:58It did the thing.
04:59Mm-hmm.
05:00Okay, so now I'm just going to turn the heat to low
05:02and I'm going to put on our first glaze of this salmon.
05:05I've reserved two tablespoons from our original batch of glaze.
05:09And I'm just going to give this a beautiful brush.
05:12Okay, I'm going to get this into the oven.
05:14It's set at 300 degrees.
05:15The rack is in the middle position.
05:17And what we want is for the salmon to be translucent
05:19and to register at 125 degrees.
05:22Okay, and 300 is a relatively low oven temperature,
05:25but that's just so you nail the doneness.
05:27Consistency is key.
05:28All right.
05:29All right, I'm going to take it to the oven.
05:30So this recipe is all about the sleek, shiny glaze,
05:37but what makes a glaze shine?
05:40When light hits most objects, like a piece of salmon,
05:43the light scatters when it bounces off.
05:46Still water is different.
05:47It's shiny like a mirror
05:49because its surface is extremely smooth
05:51on a microscopic level.
05:53The light that hits it bounces off without scattering.
05:56The glaze we put on our salmon is water-based,
06:00but we thicken it with both cornstarch and sugar
06:02so it has a syrupy consistency.
06:05This means that it keeps the gloss of water,
06:07but it's sticky enough to stay put on the fish
06:10and lend that shine.
06:12And that's why glaze is not only at a boost of flavor,
06:14but also a beautiful shine.
06:18Oh.
06:19That looks wonderful.
06:21That looks gorgeous.
06:22Yeah, it does.
06:22All right, this fish looks like
06:26it's giving everything we're asking for,
06:28but let's check to make sure
06:29that we are at 125 degrees.
06:32Only one way to know when your food is properly cooked,
06:34and that's by taking its temperature.
06:36That's right.
06:37So good.
06:38We got 127.
06:39I like it.
06:40Yeah, it's perfect.
06:41And that's perfect for farm-raised salmon.
06:42If you're using wild salmon,
06:44you want to be a little less,
06:45about five degrees less or so.
06:46That's right.
06:47All right, and I'm just going to transfer these
06:49to our platter.
06:51Gorgeous.
06:52All right.
06:53So now we have the rest of our glaze.
06:56We actually have other variations of glazes
06:58that you can make on the salmon
06:59that you can also find on the website.
07:01Hmm.
07:02Okay, so I'm going to finish it off
07:03with a little garnish.
07:05Parsley, chopped parsley.
07:07Isn't this taking you back to culinary days?
07:09Totally.
07:10Yeah.
07:11All right, looks good enough to eat.
07:13All right.
07:13Let's eat.
07:14Mm-hmm.
07:15Salmon for you.
07:17And a little salmon for me.
07:19Ah, I can't wait to dive in.
07:21I know, I'm very excited.
07:22Oh, look how juicy that is.
07:29Hmm.
07:32Hold on to your socks.
07:33I was not expecting that flavor.
07:36The glaze, the flavors have totally transformed
07:39from the ingredients I saw you put in that pot.
07:41Yeah.
07:41It almost has a tangerine-mandarin flavor,
07:45and there was no orange in it.
07:46It was lemon.
07:47Yeah.
07:47Soy, thyme.
07:49That combination of flavors really creates something
07:51very unexpected, right?
07:53It does.
07:54It is so interesting and elegant,
07:55but it's also simple.
07:57I mean, I could imagine this pleasing a wide range of palates.
08:00You know what else is interesting?
08:01Sometimes when you're trying to get a glaze on a fish,
08:03you end up overcooking the fish just to get the right glaze.
08:06Here, you have both perfect glaze and perfect fish temperature.
08:09I mean, look how juicy that salmon is.
08:12And again, thanks to the brine.
08:13That's right.
08:14Seasoned all the way through.
08:15Elle, this is fantastic.
08:17My pleasure.
08:18If you want to make the perfect double-glazed salmon,
08:22brine the salmon in a sugar and salt solution,
08:26make a shiny and viscous glaze with lemon juice,
08:29soy sauce, and cornstarch,
08:31then sear the salmon quickly and glaze and finish in a moderate oven.
08:35From America's Test Kitchen,
08:37an elegant but easy recipe for double-glazed salmon with lemon and thyme.
08:42This is awesome.
08:43Oh, yeah.
08:48I adore tofu.
08:53It is so versatile.
08:54I think it's useful to think of it kind of like cheese.
08:57You start with the same base ingredient.
08:59In the case of tofu, it is soy milk.
09:02You heat it, add a coagulant,
09:04and you can get a wide range of incredible products
09:08that have so many different uses across cuisines and in the kitchen.
09:12So let me start with silken tofu, which is here up front.
09:16So they take the soy milk, they heat it, they add the coagulant,
09:20and then they pour this into a mold.
09:22And it is almost like pudding.
09:24I'm going to put my finger into it,
09:25and you can see I can put my finger right through it.
09:28It is best used in cold applications.
09:32Let's say a salad with a chili, spicy dressing,
09:35or maybe just a couple of spoonfuls in a soup.
09:39Its texture is really delicate.
09:41You don't want to press this.
09:42You really want to just slice it or break it apart.
09:45Now, most of the other blocks of tofu that are in the supermarket
09:49are agitated during the coagulation process,
09:53and then they're pressed to remove some of the water.
09:56So this is how soft, firm, medium, extra firm,
10:00all of the tofus that you see labeled that way,
10:02that's where they come from.
10:03Now, this is soft tofu.
10:05This is our favorite brand.
10:07It's Pulmone.
10:08And, you know, it bounces back.
10:10You see, I can't really put my finger through this.
10:12But it can be used like silken tofu in cold applications.
10:17It's our favorite thing for mapo tofu.
10:21And, again, it's got a little bit more water than, let's say,
10:25the medium or back here we have firm tofu.
10:28Now, this is a little bit more kind of bouncy than the soft tofu.
10:33Our favorite brand is from House Foods.
10:36This is really, if you want to pan fry it, deep fry it, saute it,
10:41you're going to cut this into slabs, blot it dry.
10:44You may want to even press it a little bit to get out excess moisture
10:47so it doesn't splatter.
10:49And then you can get a great crust on this.
10:52This is great for glazing.
10:54This is also lovely if you want to deep fry cubes of cornstarch-coated tofu.
10:59So, in addition to the silken, the soft, and the firm tofu,
11:03I have three interesting kind of convenience products.
11:06And the first one is fried tofu.
11:08And this is exactly what it sounds like.
11:10They take squares of firm tofu, coat it, and fry it,
11:15and then it's sold this way.
11:16This is a wonderful addition to, let's say, a spicy Thai stew.
11:21Next up, I've got tofu puffs.
11:24Now, this may seem similar, but it's made in a really different way.
11:27So, they take the soy milk and the coagulant,
11:31and they shoot in a jet of cold water
11:34to get these incredibly sort of wonderful clouds.
11:38They get rid of some of the excess moisture and then fry this up.
11:42This is used in a Vietnamese soup
11:44and kind of puffs up and absorbs the broth
11:47and is a wonderful addition to your kitchen.
11:51And last, we have tofu skin.
11:53Now, there's no coagulant involved in making these.
11:55This is similar to, let's say, the skin on dairy milk.
11:59When you heat up soy milk, you'll get a skin on the surface,
12:02and they can remove that and then either dry it
12:05or, in this case, sell it fresh.
12:07This can be sliced and put in a soup.
12:10It can be filled and rolled and kind of used as a wrapper
12:13as an interesting way to add protein to your diet.
12:17So, there you have it.
12:19Some of the wonderful things that you can do with tofu
12:22and the forms that it takes.
12:24Look for it when you're shopping.
12:31Multipurpose cleaning sprays can make cleaning your kitchen
12:34faster and more effective.
12:36They're designed to work on all kinds of surfaces
12:38from countertops to appliances.
12:40The trouble is that some are harmful to both humans
12:42and the environment,
12:44and others just don't work.
12:46So, that's why we were so excited when our testing proved
12:48that a natural cleaning spray was actually better at cleaning.
12:52But what does natural even mean?
12:54It's one of the most overused terms these days.
12:57Natural cleaning sprays use cleaning agents like citric acid,
13:00and actually, in our third-party lab tests,
13:03citric acid proved just as effective
13:05even against bacteria like salmonella as harsher chemicals.
13:08Our top performer in every test
13:11was Method All-Purpose Spray Cleaner.
13:14This is a really great product.
13:16It sprays easily, it comes in a nice bottle,
13:19and it cleans really well.
13:22Method also makes our winning antibacterial spray right here.
13:26We recommend using the regular one most of the time
13:28and pulling this out when someone in the household is sick.
13:31But what if you're looking to reduce your plastic waste?
13:34Most cleaning sprays are mostly water,
13:36and they come in disposable bottles.
13:38Eco-friendly products promise to change all that.
13:41They sure are trying a lot of different things.
13:43They come in concentrates or dissolvable tablets.
13:46One even uses electricity to turn water and vinegar
13:48into a more effective cleaner.
13:50Another ships in beeswax pods?
13:54Unfortunately, these typically busted in transit.
13:57Another one was only effective for two weeks after you mixed it,
14:00and some of them honestly smelled pretty bad.
14:02It wasn't good.
14:03And some didn't really clean.
14:05What's the point?
14:06Yeah.
14:07We did, though, find two that we really liked.
14:09Grove Collaborative, which is a concentrate,
14:11and Simple Human, which is a tablet form.
14:14The Grove Collaborative gives you a starter kit with a glass bottle
14:18and little glass vials of concentrate,
14:21and you just add your own tap water to that,
14:23and you're good to go.
14:24Simple Human, the other eco-friendly product we really like,
14:28comes in these dissolvable tablets.
14:30They take 17 minutes to dissolve,
14:32but once that period is done,
14:34they're a powerful, effective, and pleasantly scented cleaner.
14:37For more information and full testing results,
14:40head to our website.
14:47Despite what you might have heard,
14:49I actually do like vegetables, including salad.
14:52I actually love a great fresh salad,
14:55but when you start talking about hearty greens,
14:57that might be something I have to endure, like kale.
15:01Becky's here.
15:02She's going to show me how to make a kale salad
15:04that's going to win me over.
15:05I promise, Bridget, we're going to add so many goodies to this salad.
15:08It's really vibrant.
15:09It can be served with almost anything,
15:11and you can actually make it a head.
15:12Okay.
15:13So let's get started by making a nice, crunchy topping with pepitas
15:17that's going to go on top of the salad
15:18to give it a little spiciness, a little sweetness.
15:21I feel like this is the distraction method.
15:23You're distracting me from kale
15:24by adding crunchy, sweet, salty, savory things.
15:28Right, candied pepitas.
15:29I am totally in.
15:30All right, let's do it.
15:31We're starting with one egg white.
15:32Okay.
15:33And I'm just going to whip these up
15:34until they're a little bit frothy.
15:37All right, so I'm going to add a tablespoon
15:39of unsalted melted butter,
15:41two tablespoons of granulated sugar,
15:44two tablespoons of brown sugar,
15:48and then half teaspoon of cardamom,
15:50which is going to give it a nice little spice flavor,
15:52half teaspoon of salt,
15:54and then just a pinch of cayenne.
15:57I'm just going to use about half of that.
15:59A smidge.
16:00Just a smidge.
16:00We'll whip that all together.
16:05All right, so now I have a cup of pepitas.
16:11And we'll mix that together.
16:14It's like praline.
16:15Yes.
16:16These beaten egg whites and sugar,
16:19you often do this with pecans, right?
16:21You probably had that.
16:21Oh, yeah.
16:22Yeah.
16:22Praline or, depending on where you're from,
16:24praline.
16:25Praline.
16:25Did I say that right?
16:26Yeah, you sounded great.
16:28All right, so there's our pepitas.
16:30We're going to put them on a parchment-lined baking sheet.
16:34I'm going to spread these out.
16:37Now I'm going to put these in a 350-degree oven for 15 to 17 minutes.
16:42I'll stir them partway through, and then they'll be done.
16:45Okay.
16:48All right, before we get to the kale,
16:50I have a gorgeous red grapefruit here that I'm going to cut up.
16:52And this is going to be a really refreshing, sweet, juicy part of the salad.
16:56So we're going to peel it first.
16:58I just like to cut off the ends like this.
17:01And I'm just going to work my way down the sides of the grapefruit.
17:07All right, and I don't like any pith at all,
17:09so I just like to go back around,
17:11take any off that I missed.
17:13Ruby red.
17:13Yeah, beautiful, right?
17:15Now I'm going to cut this grapefruit into six pieces, six like this.
17:20Cut that into three.
17:23Cut that into three.
17:25And I'm going to cut these into quarter-inch slices.
17:30All right.
17:31Put those in a bowl.
17:33Set those aside.
17:35All right, and now let's get on to the kale.
17:37All right.
17:38So we're going to do 12 ounces of curly kale.
17:42It's going to be about 10 cups once it's all prepped.
17:43I have a couple left here that I'm going to prep.
17:46So I don't know how you do kale.
17:48I just like to go at it with my fingers.
17:50The stem is nice and sturdy, so you can just kind of pull it off like that.
17:53And then if a little bit of stem remains, you can just pull it out.
17:57Some people use a knife.
17:58I just prefer to use my hands.
17:59Yep.
18:01And now we're just going to chop these into kind of bite-sized pieces.
18:03Okay.
18:03You can really just kind of crumble it up.
18:05Kale is so sturdy.
18:06That's why this salad is great for make-ahead kale.
18:08It can stand up to a couple days in the fridge with a dressing on it.
18:11This would be great for a big gathering.
18:13Perfect for a holiday.
18:14Perfect for entertaining.
18:15Your salad's done.
18:16A lot of times you don't have salad at the holidays.
18:18Right.
18:18I think for this very reason.
18:19All right.
18:20So there's our 10 cups of kale.
18:22All right.
18:22So now I'm going to give this kale a little bit of a massage.
18:25Excuse me.
18:26Yep.
18:27With oil.
18:28So this is a tablespoon of extra virgin olive oil.
18:31I'm going to drizzle that over the kale.
18:33And I'm going to spend about a minute giving the kale some love here.
18:36It kind of tenderizes the kale.
18:38Kale's a sturdy green.
18:39Oh, yes.
18:40It really is.
18:40So this will season it a little bit with the olive oil and just about a minute of, you know, a firm massage.
18:47Yeah.
18:47Yeah.
18:48It's going to work its magic.
18:49A little shiatsu in there.
18:50Yeah, a little bit.
18:51Deep tissue.
18:52Deep tissue.
18:53Yeah.
18:54I can feel the leaves softening in my fingers here.
18:57You can see they're actually wilting down in the slightest bit.
18:59Yeah, the volume has gone down.
19:01Yeah, it has.
19:02All right.
19:03So let's make a quick dressing.
19:04Perfect.
19:05I'm warming up, Becky.
19:06All right.
19:06I know.
19:06I can tell.
19:07I can tell.
19:07You're starting to get into it here.
19:09All right.
19:09Three tablespoons of extra virgin olive oil.
19:12Three tablespoons of white wine vinegar.
19:16Teaspoon of cardamom.
19:17Remember, we use cardamom on the pepitas, so we're tying all those spice flavors together.
19:21Love it.
19:21Teaspoon of salt and a quarter teaspoon of pepper.
19:26All right.
19:27Just going to whisk that all together, and the dressing is ready to go.
19:32All right.
19:32It's been about 15 minutes, so I'm going to go grab those pepitas out of the oven.
19:35All right.
19:35Oh, those smell so good.
19:41Oh, you can actually smell the brown sugar and the cardamom.
19:44Oh, wow.
19:46Oh, I know.
19:47Don't they smell good?
19:47Oh, they're a little moist, and they're going to take about 20 minutes to cool.
19:53They're going to firm up, and they're going to get nice and crunchy and crispy.
19:56Gorgeous.
19:57All right.
19:57I have a few more goodies that we're going to add to the salad now.
19:59Okay.
20:00Great.
20:00So I'm going to start with six radishes, and just have one more that I'm going to prep
20:04for you.
20:04Just going to trim off that end.
20:07The nubbin.
20:08Trim off that nubbin.
20:09Cut it in half, and then slice it into thin little half moons.
20:15There goes our six radishes.
20:16Great.
20:17And now I have one and a half cups of parsley.
20:21And you want to make sure you use the flat parsley, not the curly kind.
20:24Okay.
20:24We're using curly kale, but flat parsley.
20:26Got it.
20:27All right.
20:27So we're just going to give this a rough chop.
20:29I just like to kind of wad it up with my fingers here.
20:33This is just going to add a nice, fresh, herbal element to the salad.
20:36And like kale, parsley stands up really well, too.
20:41All right.
20:41Ingles are parsley.
20:43And here's the grapefruit that I cut up earlier.
20:45Yes.
20:46Can't forget that.
20:46Gorgeous.
20:49And here's our dressing with the cardamom.
20:56Toss this all together.
20:59Oh, my gosh, Bridget.
21:01How pretty does that look?
21:02That is so pretty.
21:03That smells really good.
21:06The cardamom.
21:07Yes.
21:08That's what I'm getting as you toss that.
21:09Yeah.
21:10Really nice compliment to the grapefruit, I think.
21:12Yes.
21:12So that's nicely mixed together.
21:15All right.
21:15What a looker.
21:16I know.
21:17All right.
21:17Here's our pepitas.
21:18They've cooled for about 20 minutes.
21:21Yep.
21:21Yeah.
21:22You can see how nice and crispy they are.
21:24Oh, yeah.
21:24I'm just going to break these apart.
21:25This is a fun little job that I quite enjoy.
21:28Pepita brittle.
21:29That's it.
21:30That's it.
21:30Just break it into half-inch pieces.
21:32Okay.
21:32So I'm going to finish this up, and we'll come back, put the salad together.
21:36You can leave this at room temperature for up to three hours, or you can do what I'm going
21:39to do, which is put it in the fridge.
21:41It can stay there for up to two days.
21:42So I'm going to slide this in the fridge, then we'll come back and finish it up.
21:45Perfect.
21:47All right.
21:47Let's get the pepitas in here.
21:48Okay.
21:50Let me just make sure they're okay.
21:52Yeah.
21:52Give them a little test there, Bridget.
21:53Yeah.
21:54Isn't those yummy?
21:55Mm.
21:56Mm.
21:56Okay.
21:57Let's get this in a nice big bowl.
21:59I don't say this a lot about salads.
22:01I don't say salad and spectacular in the same sentence, but I'm going to make an exception
22:05here.
22:05This is really something special.
22:07Yeah.
22:07All right.
22:07All right.
22:08Nice big serving here.
22:09Yes.
22:11I'm sure we get you those pepitas, lots of that yummy grapefruit.
22:15Mm.
22:15Mm-hmm.
22:16How lovely is this?
22:18Yeah.
22:18Dig in there and get a nice little bite full.
22:22So stopping.
22:23Those pepitas?
22:24Mm-hmm.
22:26Mm.
22:27But I love those.
22:28The kale, it's relaxed just a little bit, but it's still got some good texture in there.
22:32It's really, really nice.
22:33It's almost velvety.
22:34Mm.
22:34You get the radishes, crunchy, peppery.
22:36You get the beautiful, soft grapefruits.
22:40It's got that sweet and kind of tangy taste to it.
22:43The dressing is beautiful.
22:45Star of the show, besides Becky, is those candied pepitas.
22:48They are the things that dreams are made of.
22:51Don't forget the cardamom, too, because you inhale that, you smell it a little bit, and
22:55you taste it in the dressing and in the pepitas.
22:58So we have some flavor variations to this recipe on the website, Bridget.
23:02And one has pecans.
23:03It's orange kohlrabi and candied pecans.
23:05So, yeah, I know that one's right up your alley.
23:08I am hitting the website next.
23:10This is delicious.
23:11Definitely made for the holiday table.
23:13Yeah.
23:13Thanks so much, Becky.
23:14You're welcome.
23:15So if you want to make this fantastic salad, it starts by baking spiced pepitas to create
23:19a crunchy topping.
23:21Massage curly kale with olive oil to soften the leaves.
23:24And toss in crunchy radishes and sweet grapefruit along with the dressing.
23:28So from America's Test Kitchen, a beautiful kale salad with radishes, grapefruit, and candied
23:34pepitas.
23:35You can get this recipe and all the recipes from this season, along with product reviews
23:40and select episodes.
23:41And those are all on our website, americastestkitchen.com slash TV.
23:47So pecans, you say.
23:50Kohlrabi, you say.
23:52Kohlrabi.
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