Blood oranges are the highlight of January, when all of new york is gray and dull. These orange orbs contain a beautiful burgundy flesh that tastes like sweet berries. Best eaten as a stand alone snack, blood oranges also pair well with hearty greens such as kale. In this recipe, I use every part of the fruit. I incorporate the zest and juice into the vinaigrette and top the salad with orange segments. Blood oranges (or any other citrus) add an unmistakable brightness to any winter meal.
The how to…
2 1/2 handfuls torn kale, stems removed
pinch kosher salt
1/2 granny smith apple, chopped
1 blood orange, peeled and cut in segments
For the vinaigrette
zest of 1 blood orange
1/4 cup fresh blood orange juice
1/4 cup olive oil
juice of 1/2 a lemon
1 tsp honey
1 garlic clove, grated
pinch red pepper flakes
- Massage kale. Add kale and a pinch of salt to a medium size bowl. Massage for 1 minute, until leaves are soft and wilted. Set aside.
- Toast walnuts. Heat a small skillet on medium high heat. Do not add oil or cooking spray. When skillet is warm, add walnuts and stir frequently until golden brown and fragrant, 2-3 minutes. Take off heat and set aside.
- Make dressing. Place all dressing ingredients into a small mason jar. Screw on the lid and shake to emulsify the mixture. Taste and adjust seasonings accordingly.
- Dress the kale. Pour desired amount of dressing over kale. Top with walnuts, apples, and blood orange segments. Toss and serve.
*For a tangier dressing, add more fresh lemon or lime juice.