Massaged Kale Salad with Pomegranate and Citrus
Kale is notoriously tough and a touch bitter. But for this Kale Salad, we recommend massaging the leaves for just a few minutes. It’s a trick that makes them deliciously tender and mild.
The dressing for this Kale Salad is light in flavor, but when combined with the bright sweet and sour notes of the fresh fruit, it really pops. If omitting any of the fruit, squeeze additional lemon or orange juice, to taste.
I include instructions in the Recipe Tips for how to section the orange.
Makes: 4 servings
Free of: gluten and all top allergens
Ingredients for Kale Salad
- 1 bunch lacinato kale (also called black, Italian or Tuscan kale)
- 3 tbsp extra-virgin olive oil, divided
- 2 tbsp lemon juice, divided
- 1/8 tsp salt
- 2 tsp honey
- 1 /4 tsp minced fresh ginger, optional
- 1 /2 cup pomegranate arils
- 1 orange, sectioned (see Recipe Tips)
- freshly ground black pepper
Recipe Tips
How to Section an Orange
Slice off top and bottom of the orange to expose the flesh.
Place orange on its end, and moving from top to bottom, cut off the skin and pith. You may cut off a little of the flesh as you are trying to remove as much pith as possible.
Place your knife just inside one of the membranes and cut from the outside to center of the orange. Move your knife to the other side of the section, and cut inward to pop out a segment. Repeat with remaining segments, until you are left with just the membrane of the orange.
Instructions for Kale Salad
- Cut away the tough stalks from the kale and discard. Slice the leaves into bite-size pieces and place in a large bowl.
- Add 1 tablespoon oil, 1 tablespoon lemon juice and the salt to the kale. Massage the ingredients together for 4-5 minutes, working the leaves between your fingers. The kale will wilt and soften slightly.
- Using a blender or a whisk, combine remaining 2 tablespoons oil, 1 tablespoon lemon juice, honey, and ginger, if using. Pour dressing over the kale, and add pomegranate arils, and orange sections. Toss to evenly distribute the dressing, and season to taste with pepper.
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