Hearty kale is tenderized with fresh orange juice and salt, then tossed with orange segments, fennel, shallots and pomegranate seeds. If you're not a fan of pomegranate seeds, dried cranberries work well, too! Dress with your favorite vinaigrette, store-bought or homemade.
Makes 6 servings
Ingredients
1 blood orange
1 navel orange
6 cups kale, stemmed and torn into large pieces
Kosher salt
1 shallot
1 fennel bulb, thinly sliced
1/4 cup fresh pomegranate seeds (or dried cranberries)
Olive oil vinaigrette or my favorite, Garlic Expressions Dressing
Directions
Over a bowl to catch the juices, supreme the oranges into segments (see my video tutorial here). Set the segments aside.
Place the kale in a large bowl. Sprinkle with 1/2 teaspoon of kosher salt and 2 Tbsp of the orange juice. Massage the salt and juice into the kale and set aside. The salt and acid from the citrus will tenderize the kale and cut any bitterness.
Peel and thinly slice the shallot and soak in ice water for 5 minutes to mellow the flavor. Drain.
Toss the kale with the shallots and sliced fennel. Transfer to a salad bowl or platter and nestle the orange segments into and on top. Sprinkle with the pomegranate seeds. Drizzle the vinaigrette and serve immediately.
Commentaires