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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

    1. 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.
    2. 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.
    3. 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

GF V

Yield: 6 servings