Winter Kale Citrus Salad
Ingredients
- 8-10 stalks of curly or Lacinato kale, removed from stems and shredded
- 2 navel, cara-cara or blood oranges or grapefruits, peeled and segmented
- 1 cup cherry tomatoes, halved
- 1 avocado, cut into bite-sized chunks
- 6 radishes, thinly shaved on a mandoline
- 1 fennel bulb, thinly shaved on a mandolin
- 1 cup fresh herb of choice, roughly chopped
- 1/2 cup pecorino, thinly shaved on a mandoline
- ¼ cup slivered almonds, toasted
APPLE CIDER VINAIGRETTE
- ¼ cup olive oil
- 2 tbsps. apple cider vinegar
- 1 clove garlic, minced
- 1 tbsp. maple syrup or honey
- ½ tbsp. Dijon or grainy mustard
- Salt & pepper, to taste
Directions
- In a large mixing bowl, combine ingredients from kale to slivered almonds.
- In a small mixing bowl, whisk together ingredients for apple cider vinaigrette until emulsified.
- Dress and massage kale with ½ of the vinaigrette and let sit for 15 minutes.
- Add remaining ingredients and vinaigrette and toss with Broil King’s 12-In Baron Tongs to combine. Serve.
Recipe Styling & Development by Jannell Lo
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