Kale and Blood Orange Salad
1 bunch kale, washed, stems removed
4 medium blood oranges
1/2 cup slivered red onions
Juice of 1 large lemon
1/4 cup olive oil
1 clove garlic, smashed
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 ounces feta cheese, crumbled or cubed
- For the dressing, zest and juice one of the blood oranges into a small bowl or jar. Taste the juice. If it is very tart, add a tablespoon of lemon juice; if it is very sweet, use two tablespoons blood orange juice and 2 tablespoons of lemon juice. Add salt, pepper, garlic and olive oil and whisk well or shake to combine. Set aside.
- Roll the kale leaves up, cut crosswise into thin ribbons and place into a serving bowl. Pour the dressing over the kale and use your hands to toss, then massage for a minute or two to tenderize the leaves.
- Peel and segment the remaining blood oranges, either with your fingers or with a knife, cutting between the membranes to make neat sections. Cut each segment into 2 or 3 pieces and add to the bowl with the kale. Add the red onions and feta, toss to mix and serve.
Posted with permission from welcometothetable.coop
Yield: 6 servings