Winter Greens Salad

This is such a versatile salad that this is more of a guideline rather than a true recipe. I started making this at Thanksgiving 2011 and have loved it ever since.

Winter greens – kale, collards, cauliflower leaves, etc (my favorite is curly kale)
Roasted nuts – pine nuts, pumpkin seeds, pecans, etc
Dried fruit – cranberry, blueberry, etc

Dressing:
olive oil
citrus juice – orange, lemon, grapefruit, etc
honey
salt and pepper

Remove the large stems from the greens. Either tear into bit sized pieces (for curly kale for example) or julienne large flat leaves (collards, etc). Put the leaves in a bowl and drizzle with a bit of olive oil. Begin massaging the leaves until they start to “wilt” and the salad reduces in volume. At this point I start adding dressing.

I make the dressing in a small jelly jar – half olive oil, half citrus juice. I prefer using all orange juice but use whatever I have on hand. To this I add 1-2 tbsp honey and plenty of salt and pepper. Shake vigorously. This dressing will cover a lot of salad!

Start adding the dressing and continue to massage the leaves. You want them to be completely limp and tender. Then add dressing to taste, throw in enough fruit and nuts so that each mouthful of salad will have one of each in it.

That’s it! Experiment and enjoy!

kalesaladsmall

 


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