Since the weather finally turned nice (save for the tornado warning Saturday night) I've had a hankering for a big green salad. I love cooking and baking, but sometimes it's just nice to have a raw meal. Luckily, this week was a good one for produce shopping as well. I scored some kale for $0.79/lb, fennel bulbs for about $1.20 each, and a pretty big bag of navel oranges for $3.00 on my last shopping trip. What better way to celebrate the advent of spring than to make a simple massaged kale salad with the other treats I purchased? (My blue kale is sprouting on the balcony, too! Even more reason to celebrate.) The sweet anise and citrus flavors offset the slight bitterness of the kale well; a simple vinaigrette of lemon juice and olive oil adds brightness.
Massaged kale salad with fennel and orange
juice from 1/2 lemon
1 Tbsp extra virgin olive oil
generous pinch kosher salt
1 bunch kale, shredded or cut into a chiffonade
1 fennel bulb, cored, quartered, and thinly sliced
1 large navel orange, peeled and roughly chopped.
Whisk together the lemon juice, olive oil, and salt in a large bowl. Add the kale, and massage for about three minutes--until the tough fibers have broken down. Stir in the fennel and orange. Let sit for at least 30 minutes to allow the flavors to marry.
Approximate cost: $2.50
Shared at Primal Cave #15.