A stunning salad to showcase colorful kale with pops of pomegranate and tangerine. Did I mention savory, sweet and delicious to eat?
Course Salad
Prep Time 30 minutesminutes
Total Time 30 minutesminutes
Servings 5people
Ingredients
1headwhite kalede-stemmed
1headpurple kalede-stemmed
1/2cuppomegranate seeds
1wholetangerine"supreme citrus" cut
1/2tsptangerine zest
2 1/2tbspolive oil extra virgin
1halvelemon juice
1pinchsea salt
1 pinchcracked black pepper
Instructions
After cleaning your kale, chop off each root end. De-stem each leaf and tear into bite-size pieces. Place each color of kale into a large salad bowl and mix the colors together to make a lovely assortment.
Drizzle the salad mixture with olive oil and add lemon juice. Season with salt and pepper. Toss thoroughly with your fingers.
Sprinkle the top of your salad with pomegranate seeds. Also, add tangerine slices and zest evenly, but make sure to "supreme citrus" with this recipe. If you do not know this technique, you can find it here. Removing the pith removes any bitterness, keeping your tangerines extra sweet.
*An optional and decadent addition is to add crispy prosciutto. Just place tin foil on a baking sheet and heat the oven to 375 degrees. Tear desired amount of prosciutto into small bite-size pieces and bake for 10 minutes.