Kale Salad with Marcona Almonds and Sherry Vinaigrette

Total Time:
10 min
Prep:
10 min

Yield:
4 servings
Level:
Easy

CATEGORIES
Ingredients
  • Sherry Vinaigrette:
  • 2 oranges
  • 1/2 cup extra-virgin olive oil
  • 3 tablespoons sherry vinegar
  • 1/4 teaspoon Dijon mustard
  • Kosher salt and freshly cracked black pepper
  • Squeeze of lemon juice
  • Kale Salad:
  • 1 bunch fresh kale (about 1 pound)
  • 1/2 cup dried cranberries, roughly chopped
  • 1/2 cup Marcona almonds, roughly chopped
Directions

For the sherry vinaigrette: Peel the oranges with a sharp knife. Remove the segments by cutting between the white membrane of each segment. Squeeze out the 2 tablespoons of juice and reserve. Combine the olive oil, vinegar, juice and mustard together. Season with salt and pepper and whisk vigorously. Finish with a squeeze of lemon juice.

For the kale salad: Remove the tough stems from the kale and discard. Finely slice the leaves into thin ribbons and toss together with the cranberries and vinaigrette. Serve on a platter scattered with orange segments and sprinkled with the almonds.

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    This recipe is featured in:

    Spring Entertaining Guide