Winter vegetables, week 2: Kale & Citrus Salad
I’m always (inordinately, very smugly) pleased when I can make a dish entirely from stuff growing in our backyard. This is exponentially more true on dark, damp, winter nights, because I can’t be bothered to go to the grocery store. Our winter garden is pretty quiet this year, but I rustled up the fixins for a pretty tasty salad.
This salad is as easy as it is dreamy. The bright, light citrus dressing compliments the hardy kale– and it checks all your January-healthy-eating boxes. Feel free to sub orange or lemon if grapefruit isn’t your thing. But are you groaning at the thought of raw kale? Keep reading…
The key to a good kale salad is really massaging the kale. Massaging kale does two key things to make it more palatable: it breaks down the fibers making it easier to chew and digest AND starts to release the sugars to offset the bitterness. Put the kale in a shallow bowl and knead it like you’re baking bread for a few minutes. You’re well on your way to a delicious, healthy salad!
- 1 bunch of kale
- ½ teaspoon sea salt
- 1 grapefruit
- 1 teaspoons honey
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- Remove the leafy part of kale from ribs (discard ribs). Slice thinly--the thinner the better!
- Put kale in shallow bowl and sprinkle with salt. Massage that kale!
- Make the dressing: Juice half the grapefruit. (You should have about ¼ cup of juice.) Combine juice, honey, olive oil, and apple cider vinegar in a jar. Shake to combine (oh, put the cover on the jar first.)
- Dress salad and toss to combine.
- Peel the remaining half of the grapefruit. Slice thinly and add to salad.
Previous recipes in this series: Caesar-ish Brussels Sprouts Salad