A deliciously light and naturally sweet kale salad

If you’re on the search for a kale salad then look no further. This one is perfect, with the flavours of orange and fennel balancing the kale. If you don’t like that sense of eating a tree that kale can give you, then give this salad a try. It really is something else and altogether deliciously light on the palate. Even our boy-who-hates-salad can tolerate this one.

The natural sweetness of the orange means there’s no need for any kind of extra sweetener: you can leave your honey and maple syrup in the cupboard and just enjoy it.

Full of crunch and natural sweetness: kale salad with orange and fennel

Full of crunch and natural sweetness: kale salad with orange and fennel

A deliciously light kale salad

  • Servings: 4
  • Difficulty: moderate
  • Print

Ingredients

  • ½ to 1 bunch of kale
  • 1 orange
  • ¼ cup almonds
  • ½ fennel bulb
  • dressing: ½ tablespoon of olive oil, juice from one lemon, 1 teaspoon of dijon mustard

Directions

  1. Wash the kale and cut the leaves off the stems and central rib. Shred the leaves by stacking them on top of each other, rolling them together as tightly as you can and cutting them into 3-4 mm slices. Massage the shredded leaves until they are a dark green and reduced to about half the volume (see note). You can use a little of the salad dressing to help if you want.
  2. Toast the almonds by frying them without oil in a heavy frying pan. They’re ready when they have started to brown just a bit.
  3. Slice the fennel very finely. The easiest way to do this is to cut it lengthwise then slice into 3-4 mm slices cross-wise.
  4. Peel the orange and separate into individual segments. Shop the segments in half or thirds (depending on the size of your orange).
  5. Prepare the dressing by whisking the ingredients (oil, juice and mustard) together with a fork.
  6. Assemble the salad: toss everything into a large salad bowl and pour over the dressing.
  7. Serve and enjoy.

Notes

Massaging kale: Aside from the very idea of massaging a leaf, you do need to do this for the leaves to be softer, sweeter and take up the dressing. Rub the leaves together vigorously until they are a darker green and about half the original volume.

How much kale: it depends on how much you like it. We have discovered the phenomenon of the amazing shrinking kale. A half bunch in the salad in the morning seems to disappear, and then we just have to add more before dinner. And because this salad improves with a few hours of sitting there and letting the flavours mix, it always seems that we have to add more just before serving.

Raw kale (left) needs to be 'massaged' to become smaller and darker (right) for a salad

Raw kale (left) needs to be ‘massaged’ to become smaller and darker (right) for a salad

Adapted from Marin Mamas Vegan kale salad with citrus dressingIf you really like kale, it’s worth having a poke around this website to see some other ideas.

Kale salad with orange and fennel

Kale salad with orange and fennel

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