Kale Salad
I like to serve this as a first course
salad, but it is also delicious with a meal that features mouth
blistering Cajun style blackened fish fillets.
Makes 6 servings
½ pound smallest leaves of darkest green kale, stemmed, dried, and torn
into bite size pieces
2 medium size seedless oranges, peeled and thinly sliced, any juice
reserved
2 bunches (12 to 16) green onions (scallions), white part only, very
thinly sliced
2 tablespoons white wine vinegar
1 teaspoon honey mustard
1 tablespoon reserved orange juice
Salt and freshly ground black pepper to taste
1 tablespoon toasted sesame oil
1/3 cup mild vegetable oil
1 tablespoon sesame seeds, toasted
Pile the kale into a large salad bowl (glass is pretty). Arrange the
orange slices on top of the kale. Spread the sliced green onions over
the oranges.
In a jar with a tight fitting lid, shake together the vinegar, honey
mustard, orange juice, salt and pepper. Add the oils. Shake until well
mixed.
Just before serving, pour the dressing over the salad and sprinkle with
the toasted sesame seeds. Toss and serve this simple salad recipes at
once.
|