Kale Salad With Marcona Almonds And Sherry Vinaigrette
Serves: 2
Ewell Douglas
1 January 1970
Based on User reviews:
54
Spice
47
Sweetness
62
Sourness
42
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
2
Oranges1 cup
Extra-Virgin Olive Oil3 tbsps
Sherry Vinegar1 tsp
Dijon Mustard1 bunch
Kale (fresh about 1 pound)Directions:
1
For the sherry vinaigrette: Peel the oranges with a sharp knife
2
Remove the segments by cutting between the white membrane of each segment
3
Squeeze out the 2 tablespoons of juice and reserve
4
Combine the olive oil, vinegar, juice and mustard together
5
Season with salt and pepper and whisk vigorously
6
Finish with a squeeze of lemon juice
7
For the kale salad: Remove the tough stems from the kale and discard
8
Finely slice the leaves into thin ribbons and toss together with the cranberries and vinaigrette
9
Serve on a platter scattered with orange segments and sprinkled with the almonds