Rockridge Kitchen

California Bungalow Cooking

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Raw Kale Salad with Oranges and Beets

Okay I hear you… kale…ewwww! Everyone has a thought about kale - most seem to think of it as a necessary evil in a healthy diet. It is most certainly NOT an evil. Kale is one of the most versatile cruciferous veggies I can think of. Yes it is a cruciform - per its flower. It is of the cabbage family and thus - cruciferous as it’s flower forms a cross shape. Regardless, it is tasty both cooked and uncooked as in the following recipe. The husband…not so much a fan. He ate the salad but claimed it was chewy like a chewy lettuce. It is. I can’t deny that. The texture is very full and certainly could claim center place in a meal. However, a tip, the longer you let it sit the more tender the kale becomes due to the lemon juice action on the fibers. This recipe is a good brunch item for the girls…serve it along side a rich quiche and you won’t feel quite so guilty. 

Raw Kale Salad with Oranges and Beets
2 servings

1 bunch of purple oak leaf kale, torn into small bites (tough stems removed beyond 3 inches)
1 orange, supremed (cut the peeling off and then segment with a knife between membranes to release the segments)
2 T red onion thinly sliced
3 T Pine Nuts
1 Red or Yellow Beet, boiled, skinned and matchstick sliced in 1/4 inche wide sticks
1/4 cup good grassy olive oil
Juice of 2 Meyer Lemons
Maldon Salt and Fresh Ground Tellicherry Pepper to taste

Place the kale pieces in a large wooden bowl. Pour lemon juice over and sprinkle with salt (about 1 teaspoon). Massage and rub kale with lemon juice and salt. Massage until soft. Add balance of ingredients and toss. Drizzle olive oil over and toss. 

Plate - making sure to add nuts and goodies that have dropped to the bottom of the bowl to the top of the salad. 

copyright RockridgeKitchen 2011

Raw Kale Salad with Oranges and Beets

Okay I hear you… kale…ewwww! Everyone has a thought about kale - most seem to think of it as a necessary evil in a healthy diet. It is most certainly NOT an evil. Kale is one of the most versatile cruciferous veggies I can think of. Yes it is a cruciform - per its flower. It is of the cabbage family and thus - cruciferous as it’s flower forms a cross shape. Regardless, it is tasty both cooked and uncooked as in the following recipe. The husband…not so much a fan. He ate the salad but claimed it was chewy like a chewy lettuce. It is. I can’t deny that. The texture is very full and certainly could claim center place in a meal. However, a tip, the longer you let it sit the more tender the kale becomes due to the lemon juice action on the fibers. This recipe is a good brunch item for the girls…serve it along side a rich quiche and you won’t feel quite so guilty.

Raw Kale Salad with Oranges and Beets
2 servings

1 bunch of purple oak leaf kale, torn into small bites (tough stems removed beyond 3 inches)
1 orange, supremed (cut the peeling off and then segment with a knife between membranes to release the segments)
2 T red onion thinly sliced
3 T Pine Nuts
1 Red or Yellow Beet, boiled, skinned and matchstick sliced in 1/4 inche wide sticks
1/4 cup good grassy olive oil
Juice of 2 Meyer Lemons
Maldon Salt and Fresh Ground Tellicherry Pepper to taste

Place the kale pieces in a large wooden bowl. Pour lemon juice over and sprinkle with salt (about 1 teaspoon). Massage and rub kale with lemon juice and salt. Massage until soft. Add balance of ingredients and toss. Drizzle olive oil over and toss.

Plate - making sure to add nuts and goodies that have dropped to the bottom of the bowl to the top of the salad.

copyright RockridgeKitchen 2011

Filed under beet salad raw kale salad raw raw raw kale raw kale salad beet salad orange and beet orange salad raw

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