WINTER KALE CITRUS SALAD

The perfect bright and zingy winter salad when citrus is in peak season. An ideal candidate to bring balance to an indulgent meal.
Difficulty:
1/5
Prep time:
30 min
Cook time:
-
Serves:
8-10

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

  1. In a large mixing bowl, combine ingredients from kale to slivered almonds.
  2. In a small mixing bowl, whisk together ingredients for apple cider vinaigrette until emulsified.
  3. Dress and massage kale with ½ of the vinaigrette and let sit for 15 minutes.
  4. Add remaining ingredients and vinaigrette and toss with Broil King’s 12-In Baron Tongs to combine. Serve.

Recipe Styling & Development by Jannell Lo
Photography by Jessica Kalman