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Citrus Kale Salad Recipe

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This recipe for Citrus Kale Salad, by , is from The Brain Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cathy Gessler

Category:
Category:

Ingredients:  
Ingredients:  
Salad:
4 cups kale leaves, strip from stems and cut into thick ribbons
1 Tbl olive oil
1/2 tsp kosher salt
4-5 clementine oranges (opt. 2 small apples)

Citrus Salad Dressing:

1 Tbl orange juice
1 Tbl white wine vinegar
1/2 tsp kosher salt
a few grinds of black pepper to taste
1/2 Tbl honey
1/2 Tbl Dijon mustard (brown mustard works fine)
6 Tbl olive oil

Directions:
Directions:
Salad - Slice kale leaves into ribbons and place them into a large bowl. Massage the olive oil into the kale (they become less crispy, more limp). Sprinkle with kosher salt.

Peel and divide each clementine into sections, cut each section in half crosswise and add to kale. Option - cut each apple into thick slices. Drizzle 3 tablespoons of Citrus Dressing over the kale and toss to combine well. Add more dressing as desired.

Citrus Salad Dressing - whisk all ingredients except olive oil, then slowly whisk in oil until it has emulsified. Serve with kale salad.

Personal Notes:
Personal Notes:
from Cathy
Many of you don't think you like kale, but even Bob liked this recipe. Part of the secret is removing all stems (they are bitter), and then massaging the oil into it, which makes it less fibrous.

 

 

 

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