I can't stop eating kale lately. Raw kale. We're buying four huge bunches each week, and eating every last bit. If you see me in Whole Foods, I'm the girl with a cart full of kale. Really. Anyway, these salads are responsible for the insane amount of kale we're eating. I've always been a kale lover, but until a few months ago, I needed be sly when feeding it to Toby and Andreas. Neither of them were very enthusiastic about it (unless it was blended up or juiced), until I started chopping it into bite sized pieces and dressing it like a salad. Even little Lucía is shoveling it in now. She begs for it. I don't know about you, but when my 19 month old baby girl begs for pieces of raw kale, I'm one happy Mother. Aside from the kale itself, we've put chopped celery, carrots and cucumber in, then we tried diced green apples, and now that we're in the peak of citrus season, chopped blood oranges. Blood oranges...they're tart, sweet and absolutely delicious. More so than any other citrus, in my opinion. We love them, especially in this kale salad.
I've used two different dressings - one being my basic lemon vinaigrette and the other is a balsamic vinaigrette, which you can make really easily by substituting the lemon juice for balsamic vinegar (or even fig balsamic vinegar) in that recipe. Both dressings really compliment the kale and oranges.
Oh, and if you aren't a citrus fan, then just add any fruit or veggies you like. Make sure to chop the kale into bite-sized pieces, so that you can chew them easily.
1 bunch kale (green or tuscan, preferably)
3 blood oranges
lemon (click for recipe) or balsamic vinaigrette
Begin by rinsing the kale and chopping it into bite-sized pieces. Slice the blood oranges about 1/2 inch thick, then cut the rind and pith away from each slice. Cut each slice into quarters, then toss with the kale and vinaigrette. Serves 3-4.