Servings: 4 to 6
The vinaigrette softens the raw kale leaves, so it’s essential to let this salad sit for at least 15 minutes before serving. The longer it sits, the more tender the kale will become.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
It could be that no one at my party liked Kale but no one took more than one bite of this. It was worth a try but I won't make it again.
This is a delightful winter salad. I made if for the second time this week. There are several varieties of kale out there and some less tough than others. I used red kale tonight with a little dinosaur kale cutting them into small pieces. I too used blood oranges because I can easily find them this time of year. We have a local vinegar maker, Virginia Vinegar Works that makes a sweet vinegar from blackberries and a Cabernet Franc grape and it's perfect in this vinaigrette. This salad will grace our table many times this winter. Thank you Maryellen Driscoll.
Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?