I've heard from many of you that you want to add more greens to your diet this year. Well, here’s a recipe that will give you a vibrant boost and get your 2012 going. Share your goals or intentions for this year below and let me know what you’d like to see on our blog or what we can help you with. Enjoy!
Sweet Citrus, Apple and Fennel Wilted Kale Salad
Pressing kale with sea salt is one of my favorite tricks for wilting greens and making them more tender and less bitter. Combine my Quick and Easy 5-Min Greens with crunchy and licorice-like fennel, sweet and tart apples, and a sweet citrus vinaigrette for a luscious and tasty pressed kale salad.
Preparation Time: 10 minutes
Yields: 2 ½-3 cups
Salad
1 bunch dinosaur kale, washed and de-stemmed
¾ teaspoon sea salt
1 small fennel bulb, julienne cut
1 small pink lady or gala apple, cubed
⅓ cup organic cow’s milk feta, crumbled (optional)
½ cup fresh Italian flat-leaf parsley, roughly chopped
Sweet Citrus Vinaigrette
¼-⅓ cup fresh squeezed lemon or orange juice
⅓ cup organic extra-virgin olive oil
¼ teaspoon Dijon mustard
1-2 teaspoons raw and local honey
Pinch sea salt
½ teaspoon fresh cracked pepper
Stack leaves on top of one another, roll tightly and cut into thin ribbons. Massage greens with salt in a large preparation bowl for about 2 minutes. Greens should shrink by half the volume. Then, squeeze the greens and discard the juices that come out of them and place in a clean preparation bowl. Add fennel, apple, feta and parsley to pressed kale and set aside.
In a small preparation bowl whisk together the juice, oil, Dijon, honey, salt and pepper until emulsified and fully blended. Dress the salad with the sweet citrus vinaigrette, toss to coat and serve. Salad will keep for 5-7 days refrigerated.
Copyright 2010, S. Sammartino, Original recipe
