Ingredients
4
blood oranges 2 bunches
kale (we used Lacinato kale) 1 teaspoon
salt for rubbing 1⁄3 cup
olive oil (plus more for rubbing) 1⁄2 cup
Brazil nuts (chopped) 1
lemon or lime (juiced, and save the zest) 3 cloves
garlic (minced) 2 drops
stevia (to taste; optional)Yields:
Instructions
Slice and segment the blood oranges, saving any juice that escapes, and set aside. Wash and drain the kale. Tear it into bite-sized pieces, or slice into thin ribbons. Sprinkle with half the salt and a drizzle of olive oil, and gently rub the salt into the kale with your bare hands to break it down just a bit and release the brilliant green color. Taste, and add more salt if desired.
Combine the kale with the orange segments/juice and the chopped nuts. Whisk together the olive oil, citrus zest and juice, minced garlic, black pepper and stevia, if desired. Dress the salad and toss well. (Recipe #736)