While at my neighborhood farmers market I came across a kale I have never had, Russian Kale. This beautiful kale has a flavor comparable to cauliflower and soft texture that is desirable for a light salad.
Russian Kale Citrus Salad with Parsnip Ribbons and Rainbow Radish tossed with Blood Orange Vinaigrette
Servings per batch: 2
"cooking" time: 30 minutes
Ingredients:
1 Blood Orange (peeled and sliced)
1 Sumo Mandarin (peeled and sliced)
2 stem and leaf Satsuma Tangerines ( peeled and sliced)
1 medium parsnip ("ribbon cut" peeled length-wise with serrated peeler)
1/2 medium Rainbow Radish (peeled and sliced paper thin with mandolin slicer)
3 cups mixed field greens
2 cups Russian Kale (de-stem leaves)
1/2 lemon (juiced)
1 tsp extra virgin olive oil
1 tsp blood orange infused grapeseed oil
1 pinch of salt
Direction:
Carefully toss all ingredients together in a large salad bowl.
peel orange with knife to remove all of its flesh and to create a clean shape & cut for your salad
