Kale Salad with Blood Orange and Meyer Lemon
- 1 bunch black kale (about 1 pound)
- 4 small blood oranges, segmented, juice reserved (about 3 tablespoons juice)
- Zest of 1 Meyer lemon (about two teaspoons)
- 1 large shallot, finely chopped (about 2 tablespoons)
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- This recipe is vegan
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Blood oranges, small (4)
- Kale, black (1 bunch)
- Meyer lemon (about two teaspoons), Zest of (1)
- Shallot, finely chopped (about 2 tablespoons), large (1)
- Cooking & Baking
- Kosher salt and freshly ground black pepper (1)
- Olive oil, extra-virgin (1/4 cup)
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published January 21, 2010 (3 years ago).
5 people saved this recipe.
