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Kale, Cara Cara Orange, and Fennel Salad

flavourandsavour.com
serves 4
​
Ingredients
  • 1 bunch Lacinato Kale, stems removed and sliced very thinly OR 5 oz. baby kale leaves
  • 2 Cara Cara oranges, peeled and sliced
  • ½ cup fennel bulb very thinly sliced
  • ½ cup Manchego cheese grated, or Parmesan or crumbled feta cheese
  • ½ cup flaked almonds, toasted, or pumpkin seeds
Vinaigrette
  • ½ cup olive oil extra-virgin
  • 3 tbsp Cara Cara orange juice freshly squeezed
  • 2 tbsp white wine vinegar or apple cider vinegar
  • 1 clove garlic, finely minced
  • 1 small shallot, finely minced
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • ¼ tsp each salt and pepper
Picture
Preparation 
  • Prepare the vinaigrette ingredients first to allow the flavours to blend. Whisk all ingredients together and let stand while preparing the salad.
  • Toast the flaked almonds or pumpkin seeds by heating them gently in a skillet. No oil required. Heat until they begin to brown then remove the skillet from the heat. They will continue to roast in the hot pan.
  • Chop the kale very finely and massage with a little bit of the vinaigrette to tenderize it.
  • Slice the oranges and the fennel, grate the cheese and arrange in a serving bowl or in individual dishes. Drizzle with more vinaigrette and top with nuts or seeds. Enjoy!



Plow to Porch Organics, Inc.
5342 Hollister Ave, Santa Barbara, CA 93111

805-203-6222
mail@plowtoporch.com
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