Raw kale salads have taken off and appear everywhere. This one, a combination of fresh-tasting crunchy jicama, sweet and tart oranges, dried fruit, and vividly green kale, is unique and appealing. There’s a lot of healthy crunch to chew on, and we like it!
Serves 4 to 6
Yields about 4 cups
Time: 40 minutes
2 navel oranges
1½ tablespoons extra-virgin olive oil
1½ tablespoons fresh lemon juice
½ teaspoon salt
1 garlic clove, minced or pressed
6 cups shredded kale*
1 cup ¼-inch matchsticks peeled jicama
½ cup raisins or Craisins
⅛ teaspoon freshly ground black pepper
*We like to use heirloom dinosaur, or Lacinato kale, but you can also use Red Russian kale. Baby kale works, but because it’s so tender and shrinks once you massage it in the dressing, increase the amount to about 8 packed cups (one 11-ounce package) for the same yield. To shred the kale, remove the tough central stem from each kale leaf. Stack the stemmed leaves and roll up along the length. Cut across the roll to yield very thin strips about ⅛ inch wide. You will probably need to do this in batches.
Zest and juice one of the oranges. Combine the orange zest and juice with the oil, lemon juice, salt, and garlic and set aside. Peel and section the other orange. Cut each section in half and set aside.
Here’s the fun part: In a large bowl, add the juice and oil dressing to the shredded kale and massage the dressing into the shredded kale with your fingers for about 3 minutes. This “softens” the kale by breaking down the plant fibers. Stir in the jicama, raisins, pepper, and orange pieces.
Serve right away or within a few hours. Refrigerate anything that’s left over because it’s just as tasty the next day.
Kale and Fennel Slaw: You can make a very simple yet satisfying slaw of shredded kale, very thin slices of fennel bulb, and the dressing above. A few orange sections make a tasty garnish.
A garnish of toasted pine nuts or toasted chopped almonds would be nice. Serve this salad with something creamy, such as Scalloped Potatoes and Mushrooms, Fettuccine with Caramelized Onions and Yogurt, or Celery or Celeriac Soup Two Ways.