Saturday, December 3, 2011

Citrus Kale Salad

Always on a quest to use kale in everything. I made this sweet salad to compliment a savory soup.

Serves Two

2 cups finely chopped kale, no stems
1 segment of a red pepper, diced
1 half carrot cut into matchsticks
1/2 cups mandarin orange segment's (I used canned ones)
garlic powder
sea salt
black pepper
rice vinegar
olive oil
juice from 1/2 ruby red grapefruit

After making sure your kale is washed thoroughly shake of excess water and/or pat dry. Remove the tough stems leaving just the leafy green. Roll several leaves into a log and chiffonade until they are in thin strips. Place into a mixing bowl and sprinkle with sea salt. Using your hand wilt the kale until it is soft and fluffy. Once the kale is soft enough you can add your carrots and red pepper.

Sprinkle the mixture with olive oil and rice vinegar. I used probably about 1 tsp each, you do not need much. Then sprinkle with black pepper and garlic powder. Finish by squeezing 1/2 of a grapefruit's juice over everything. Mix to combine flavors. Add the mandarin orange segments last so they remain whole.

Cover and chill until ready to serve.

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