Ingredients
1 pound Laticino kale
3 Navel oranges
1/4 cup almonds, toasted and chopped
3 tablespoons extra virgin olive oil
3 tablespoons balsamic vinegar
salt and pepper to taste
Preparation
Wash the kale and tear the leaves from the ribs. Cut the leaves into fine ribbons. Peel and section the oranges over a bowl to reserve the juice.
In a medium bowl combine the kale leaves, the oranges and their juice, the oil and vinegar, and the nuts. Allow to rest for 30 minutes before serving. Finish with a good coarse sea salt and fresh grated pepper to taste.
