Citrus Kale Salad with Almonds
This is the perfect time of year for all of the greens such as kale, mustard, Swiss chard, Chinese, etc. Don’t pull up those greens yet! They will taste even sweeter after a frost. Let them grow, you will be surprised how long they will continue to grow, sometimes a snow doesn’t even hurt them. I have seen many Kale salad recipes and I wasn’t too sure how it would taste raw. It is delicious. I watched a show on Spain, with olive oil, citrus and almonds being the ingredients of SPAIN. With Spain in mind, that’s how this recipe was created.
Citrus Kale Salad with Almonds
2 teaspoon fresh squeezed lemon juice
1 tablespoon fresh squeezed orange juice
1 tablespoon extra virgin olive oil
1 small bunch kale, tough stems removed, ribbon cut crosswise (4 cups ribbons)
Salt and freshly ground pepper to taste
2 Tablespoon toasted sliced almonds
In a serving bowl combine, lemon juice, orange juice, olive oil, a pinch of salt and a few grinds of pepper; whisk until combined.
If the kale has large stems, remove, if you have tender baby kale leaves no need to do this. Stack the leaves, roll and cut crosswise into thin ribbons. Toss with the citrus dressing until well combined, let sit half an hour at room temperature.
Add sliced almonds, taste, add more salt and pepper if needed and serve. Easy, delicious and oh so healthy.
