Kale Salad with Blood Oranges & Meyer Lemons
via the Kitchn
1 bunch Lacinato kale (about 1 pound)
4 small blood oranges, segmented, juice reserved (about
3 tablespoons juice)
Zest of 1 Meyer lemon (about two teaspoons)
1 large shallot, finely chopped (about 2 tablespoons)
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Wash kale and pat off excess water. If the center stems are
tender enough to eat, simply trim the bottom inch or two.
If the center stems are thick or tough, cut or tear them out
and discard or save for another dish. Slice leaves cross-
wise into 1/4-inch-wide ribbons.
In a large bowl, whisk together the blood orange juice,
Meyer lemon zest, shallots, olive oil, 1/4 teaspoon salt, and
a good crack of black pepper. Add the kale and, using
your hands, massage the dressing into the leaves. Add the
blood orange segments and toss to combine.
Let stand for 20 minutes. Taste and season with more salt
and pepper, if desired.