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Ingredients
- For the kale
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1 bunch
lacinato kale, stems removed, torn into large pieces
-
1 tablespoon
olive oil
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1 tablespoon
lemon juice
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1 teaspoon
sea salt
- For the salad
-
1
shallot, minced
-
1 tablespoon
olive oil
-
1 teaspoon
lemon juice
-
1/2 teaspoon
honey
-
1
blood orange, peeled, sliced into thin rounds
-
seeds from 1/2 a pomegranate
-
2 ounces
goat cheese
-
1/4 cup
walnuts, chopped
-
freshly ground black pepper to taste
Directions
-
Place kale in a large bowl and pour olive oil, lemon juice, and sea salt on top. Using your hands, massage the kale leaves, working the olive oil, lemon juice, and salt into the leaves. If you’ve got some large leaves, tear them into smaller pieces as you go. Continue to massage for about 5 minutes, until kale is a vibrant green and has broken down. Set aside for at least 10 minutes.
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Meanwhile, in a small bowl, whisk together shallot, olive oil, honey, and lemon juice. Pour over kale and toss to coat.
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Top kale with blood oranges, pomegranate seeds, goat cheese, walnuts, and a little bit of black pepper.
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