Thursday, December 22, 2011
Kale, Cranberry and Blood Orange Salad
I don't know why it took me so long to figure out that kale salad is way easier, and even tastier, made in the food processor instead of with laborious stacking and slicing. You can, of course, stack and slice for a different effect. This method produces a more relish-like salad that is, I think, optimally flavorful and easy to eat.
KALE, CRANBERRY AND BLOOD ORANGE SALAD
If you don't have Perol blood orange vinegar, just use orange juice instead of the apple juice, use your usual vinegar, and stir in a little grated orange peel just before serving. Or use other citrussy or fruity vinegar. The object is to get a fruity taste in there!
1/2 cup dried cranberries
1/2 cup apple juice
1 bunch Lacinato kale
1 small shallot
2 tablespoons Perel blood orange vinegar
1 tablespoon olive oil
1/4 teaspoon salt
1/2 cup coarsely chopped walnuts
In food processor, chop shallot finely.
In small saucepan, combine apple juice and cranberries, and heat gently to warm. Add chopped shallot, and remove pan from heat. Set aside.
Wash kale, spin dry, and remove thick stems. Place stemmed kale in food processor (in batches if too crowded) and chop coarsely.
Place chopped kale in medium bowl. To juice mixture in pan add vinegar, olive oil and salt. Stir, then pour dressing over kale and mix well.
Just before serving, stir in walnuts.
Makes 4 servings.