My fiance and I were first introduced to Kale through a dish cooked in a spoonful of bacon fat, a splash of vinegar, and a dash of red pepper flakes. It was love at first bite, however, a spoonful of bacon fat does not bode well for my New Year's resolutions. Looking for a healthier alternative, we switched to raw kale salads, but never really enjoyed the bitterness. Massaging the kale with a sweetened vinegarette strips this fantastic side salad of its bitterness and the toasted pine nuts mingle well with the parmesan and blood orange pieces. —slidedtd
- Serves 2
handfuls of raw kale (curly)
drizzles of agave nectar
pine nuts (lightly toasted in a skillet over medium heat until golden)
grated parmesan cheese
blood orange (peeled and chopped into 1/2 in chunks)
- Separate the leaves of your kale from the stems and toss the stems into the trash. I find it's way easier to separate if you buy the bunches at the market or grocery, rather than the already chopped bags of kale. I usually stop at about 3 handfuls for the two of us (if you are making more, scale the dressing up accordingly).
- In a small glass bowl, add the olive oil, vinegar, and drizzle in a bit of the agave. Whisk until incoporated into a dressing. The dressing scales well ( for every table spoon of olive oil, I use 2-3 teaspoons of sherry vinegar. Adjust ingredients to taste by adding more agave or sherry vinegar and a dash of salt.
- Pour the dressing over the kale, massaging for about 5 minutes (until the leaves are silky and smooth and no longer crunchy). At this point I usually refrigerate it for a half hour before we are ready to eat.
- Immediately before serving, I toast the pine nuts on medium heat until golden and add to the top of the salad. I grate fresh parmesan over the top of the salad as well. I finish off by adding a handful (or two) of chopped blood orange (regular orange works too!).
- This salad is not only delicious, but looks beautiful and vibrant assembled in a glass bowl. Enjoy!