We fought the trend, but finally succumbed to doing a Kale salad. But, its a good one. Taking notes from tuscany and the seasons offerings, this Kale salad will stand out against those bought from the bistro or trendy salad bars. Its important to mention to let your kale ‘marinate’ in lemon juice a bit before adding the goodies and dressing. This will help break down the fibrous parts of the leaf and make for much better eating. We paired this with an outstanding New Zealand Sauvingon Blanc. It will be light, crisp and refreshing. Enjoy for lunch or dinner!
De-stem kales and light chop. Toss with lemon juice and set aside for 20 minutes before dressing and adding salad components.
For the dressing, combine left over orange juice, chives, vinegar and Dijon. Mix well. Slowly add oil creating an emulsion.
Combine Kale, Pomegranate seeds, orange segments and white beans. Toss with dressing.
Makes 6-10 servings.
