Kale is a versatile vegetable. You can blend it into smoothies, saut? it with olive oil and garlic, roast it until it forms crunchy chips, or toss it into salads, such as this one.
The trick to taming kale's bite and texture is to "massage" the leaves with the vinaigrette.
Ingredients
- 10 ounces Tuscan kale, chopped
- 2 tablespoons extra virgin olive oil
- 4 tablespoons orange juice
- 1/4 teaspoon grated orange peel
- Freshly ground black pepper (to taste)
- 1 teaspoon roasted garlic paste
- 1/2 teaspoon dried tarragon
- 4 medium beets, peeled, cooked, sliced
- 2 small pears, with peel, sliced
- 1/4 cup coarsely chopped toasted hazelnuts
More: Baked Kale Chips
Instructions
1. Place the kale in a large salad bowl.
2. Whisk together the olive oil, orange juice, orange peel, black pepper, roasted garlic and tarragon in a small dish.
3. Toss dressing over kale, mix dressing into kale leaves with hands to combine well.
4. Toss in beets, pears and hazelnuts.
Makes 8 Large Servings
More: Savory Shitake Bowl With Kale and Brown Rice
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About the Author
Sharon Palmer is a registered dietitian, writer and author of The Plant-Powered Diet. Over 750 of her articles have been published in national publications, including Prevention, Better Homes and Gardens and Today's Dietitian. She is also the editor of the award-winning publication Environmental Nutrition and writes for her blog, The Plant-Powered Dietitian. Sharon makes her home with her husband and two sons in the chaparral hills overlooking Los Angeles.
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