I really like Kale in most forms. Roasted, shredded in a salad with other greens and cabbage, kale chips, in a soup but sometimes a plain kale salad can taste ans smell a bit like a freshly mowed lawn! If I am going to use kale in a salad alone then I like to use baby kale leaves. They are so tender and the flavor is much more subtle.
It’s a little cloudy today and I am in need of some sunshine! I thought I’d make a baby kale salad today with fresh oranges and an orange juice yogurt dressing to chase away the grey skies.
Mise en Place!
To make the dressing, combine the orange juice, zest, olive oil, sugar, salt and pepper in a small mason jar. Shake vigorously until all combined.
Add the yogurt and shake again until creamy. Chill in the refrigerator for 1 hour before serving.
Toast the almonds to a light golden color.
Supreme the orange. With your knife remove the skin and white pith of the orange.
Insert your knife on the left inside of the membrane.
Insert your knife on the right inside of the membrane (other side of the orange segment)
Remove the segment and you are left with an orange supreme. Or the Zest!!
The best part of the orange is a supreme!
Toss the greens and orange supremes with enough dressing to lightly coat the leaves and arrange on a plate with supremes on top. Sprinkle with toasted almonds.
- Baby Kale leaves
- Shredded carrots
- Slivered almonds, toasted
- Orange segments, supreme
- 1/4 cup Orange Juice
- 1/2 teaspoon orange zest, heaping
- 2 Tablespoons Olive Oil
- 1 teaspoon Sugar
- 2 Tablespoons, heaping, Plain Greek Yogurt
- Salt and Pepper, to Taste
- To make the dressing, combine the orange juice, zest, olive oil, sugar, salt and pepper in a small mason jar. Shake vigorously until all combined.
- Add the yogurt and shake again until creamy. Chill in the refrigerator for 1 hour before serving.
- Toast the almonds to a light golden color.
- Supreme the orange. With your knife remove the skin and white pith of the orange.
- Cut into segments.
- Toss the greens and orange supremes with enough dressing to lightly coat the leaves and arrange on a plate with supremes on top. Sprinkle with toasted almonds.
