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|
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
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
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!