After reading Lisa’s (Authentic Suburban Gourmet) recipe and her glowing review for Cara Cara Orange and Kale Salad this past week I was determined to make my own raw kale salad. My market sells pre-washed ready to eat organic kale for salads two ways. They sell it in a box already chopped and ready to throw in a salad bowl which my produce man says is the most popular one and that they fly out the door. They also offer Mixed Baby Kales which is what I bought to use in my salad. How could I resist the name Baby Kales? Impossible, I couldn’t! If you’re interested, feel free to read up on the nutritional value of Earthbound Farm Organic Mixed Baby Kales. I already had blood oranges in the fridge and was planning on using them in this salad. I wanted to add berries depending on which ones looked the best at the market and raspberries were the winners. A sprinkle of chopped walnuts and mild Italian Gorgonzola cheese which I forgot to put on the salad when I took the picture, finished off my raw kale salad. The recipe is based on the ingredients that I thought I would like in my salad but it could also be a jumping off point for all the things you enjoy in a salad.
The dressing softens up the Mixed Baby Kales quickly if you’re worried that they might not be very tender in the salad. The best method to evenly coat the greens with the salad dressing is to use your hands. I loved the blood oranges, raspberries, walnuts, shallots and light Italian Gorgonzola in my salad but feel free to experiment with your favorites. I don’t think you can go wrong here, just have fun creating your own raw kale salad which has to be one of the healthiest salads going.
Ingredients and Directions for Raspberry & Blood Orange Mixed Baby Kales Salad
Serves 4 generously
1- 5 ounce box Mixed Baby Kales (Earthbound Farm Organic)
1- 6 ounce basket raspberries
4 blood oranges, peeled and cut in segments or rounds
1 cup walnuts, chopped
4 ounces light Italian Gorgonzola, for sprinkling on top
for the dressing
1 small shallot, finely chopped
2 teaspoons white balsamic vinegar
2 teaspoons grated fresh ginger
1 tablespoon fresh lemon juice
2 teaspoons blood orange juice
1 teaspoon raw honey
2 tablespoons walnut oil
2 tablespoons extra virgin olive oil
Sea salt and freshly ground pepper to taste
First make the dressing using two small bowls. In one bowl add the shallots and white balsamic vinegar, mix to moisten the shallots and set aside. In the second bowl add the ginger, lemon and blood orange juice, honey, walnut oil and olive oil, set aside. Right before using the dressing, whisk the shallot/vinegar mixture into the ginger/lemon juice/oil mixture and season to taste with sea salt and pepper. Meanwhile put together the salad in a large bowl. Add the baby kales, raspberries, blood orange segments or slices and walnuts to the bowl and gently toss. Pour in the salad dressing and mix well with your hands. Sprinkle on the Gorgonzola right before serving.