I am growing both Tuscan and Red Russian Kales in my front yard edible landscape. Both of these varieties are attractive additions to the garden and as the plants grow, their spreading leaves become more dramatic. I also chose these varieties for their tender leaves. I love using kale in winter soups and stews but I wanted to be able to add more winter green salads to our diet this year. Softened Kale, Chicken and Citrus Salad uses a massaging technique on the kale to tenderize the leaves so they can be eaten raw. The result is a satisfying salad with greens robust enough to support hearty toppings.
Red Russian Kale. The purple stems and green feathery leaves are quite lovely. |
Tuscan or Dinosaur Kale grows long thin leaves. |
Softened Kale, Chicken and Citrus Salad
Bunch of Tuscan kale, stems removed
Bunch of Red Russian kale, stems removed
Can of mandarin oranges, drained
1/4 cup red onion, sliced very thin
2 small grilled chicken breasts, sliced
2 tbsp. sliced almonds
2 tbsp. olive oil
Juice from 1/2 lemon
Pinch of salt
Honey Citrus Dressing
1/4 cup olive oil
4 tsp. orange juice
2 tsp. honey
Juice of 1/2 a lemon
Salt and pepper to taste
Chop the kale into bite size pieces. Add the kale to a large bowl and add the olive oil, lemon juice and salt. Using clean hands, gently rub the oil and juice into the kale for two minutes. Make the dressing by placing all the ingredients into a small jar, closing the lid tightly and shaking. Divide the kale between two plates and top with the oranges, onion, chicken and almonds. Drizzle with the dressing and serve more on the side.
Serves two.
Sue
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ReplyDeletetop-5-best-salad-dressing-shakers
It is so delicious. I tried to cook it. Yummy
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