This salad represents my first experience with raw kale. The sweetness of the orange and dried cranberries temper the bitterness of the greens. The salad went over very well with visiting family members. They even came back for seconds!
1 bunch of kale
1-2 tablespoons extra virgin olive oil
2 teaspoons red wine vinegar
1-2 teaspoons honey, to taste
sea salt and freshly ground pepper, to taste
1/2 cup dried cranberries
goat cheese gouda (or another flavorful cheese), freshly grated
Wash the kale and dry thoroughly. Remove tough stalk and center ribs. Roll the kale into a cylinder and finely slice the kale crosswise into strips about 1/4 inch wide. In a large bowl, drizzle 1 tablespoon of olive oil and massage into the kale. This will tenderize the kale.
In a small bowl, whisk remaining tablespoon of oil (if desired), red wine vinegar, honey, salt, and pepper. Toss with kale.
Using a sharp paring knife, remove the rind and pith from the orange.
If you have time, supreme the fruit. To do this, after the rind and pith are removed, separate each segment from the surrounding membrane by using the paring knife to slice closely along the edge of each segment, on either side of the membrane, to free the fruit from the membrane, one segment at a time. Do this over a bowl to catch all of the juices. Once all the segments have been supremed, cut them into bite-sized pieces.
If you don’t have time to supreme or don’t mind your citrus fruit slightly tougher and less presentable, simply cut the peeled orange into bite-sized pieces.
Gently fold the oranges (and any collected juices) and cranberries with the kale until well combined.
Serve topped with grated cheese.