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Saturday, March 12, 2016

Kale And Parsnip Salad With Blood Orange Vinaigrette

I am always surprised how many people still don't enjoy Kale, especially in light of its insane popularity these past several years. For me, Kale is a vegetable that I never tire of. My recent attempt at incorporating strikingly vibrant, in-season Blood Oranges with Raw Kale Salad a success,I decided I should share yet another way to make this healthy green delicious. 

Now if you're with me, one of the Kale lovers, just don't overdo it. Would you believe that Kale-mania hitting such heights actually brought this cruciferous veggie-related health risk into the news? Keep in mind, you have to eat tons of Kale and other vegetables in its family to cause an issue. Everything in moderation is a good mantra for a reason. 


Vibrant  Blood Oranges make the perfect Vinaigrette for Raw Kale & Parsnip Salad, Photo: NK 
For today's dish, I drew inspiration from our reliable Kale and Parsnip Panzanella but added a zesty citrus vinaigrette. The key with raw Kale is to slice it into very, very thin ribbons and allow it to sit in dressing at least an hour, tossing occasionally so that the acids can soften and break down the sturdy Kale.


Need more ideas? Here are some other easy Kale Salads we love:

This classic Kale and Apple Salad with Dates, or, if you're feeling like something a bit more unique, this Asian-inflected Kale and Coconut Salad served with sweet Yams.

Brightly Colored Blood Orange Vinaigrette, Photo: NK 

Before we start on today's dish, here are a few Recipe Tips: 

Kale can be very tough when it's raw, so it's absolutely essential that you slice it into the thinnest possible ribbons for this recipe. Next, you'll want to let the salad sit in the dressing at least an hour, so that the acids can soften the Kale. If you're short on time, there's always the option of a vigorous Kale massage. No really, it's a real thing


Kale & Parsnip Salad With Blood Orange Vinaigrette

Serves 5-6 

Ingredients: 

For the Blood Orange Vinaigrette
Juice of half a small, ripe Blood Orange or Cara Cara Orange
1/2 teaspoon Maple Syrup
1/2 teaspoon Lemon Juice
1 Tablespoon Olive Oil
3 large pinches Sea Salt
A few pinches of Black Pepper 

For the Salad
1 Parsnip, outer layer peeled and discarded, then the remainder shaved with a vegetable peeler.
1 Small Head Lacinato Kale (also known as Dinosaur Kale or Tuscan Kale), ribs removed and sliced in the thinnest ribbons possible, then roughly chopped
1/2 a small, ripe, Blood Orange or Cara Cara Orange, sliced into half moons

Method: 

Mix all the Vinaigrette ingredients together and set aside. 

In a large bowl, combine Kale Ribbons and shaved Parsnip.
Give the Vinaigrette one last mix and pour it over the salad. 
Stir continuously for one minute to coat.

Allow salad to sit in the fridge or at room temperature for at least an hour, tossing every 10-15 minutes. 

To serve, taste for seasoning and adjust if needed. Garnish with Blood Orange Slices. Enjoy!

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