Kale & Citrus Salad with Goat Cheese and a Creamy Basil Dressing
Citrus is shining at the moment – it’s in season and it is absolutely delicious! This salad, inspired by the Pioneer Woman, is a nice side for the New Year, and the basil-infused dressing adds a bright, herbaceous note and plays nicely with the citrus and goat cheese. Serves 4.
Ingredients
Ingredients:
- 1 bunch kale stripped from the stems and shredded
- 1 large orange supremed* and cut in half
- 1 jalapeño sliced into thin rings; seeded (unless you like the extra heat from the seeds)
- About 4 oz. crumbled goat or feta cheese
- About 1/4 cup orange juice look for fresh-squeezed OJ in the produce section at Sigona’s
- 1 clove garlic grated
- 1 tsp honey such as local, raw honey from Honey Hole Honey Co., available only at Sigona’s
- 2 Tbsp Sigona’s basil olive oil
- Salt and pepper to taste
- 1 Tbsp plain Greek yogurt
Instructions
- *To supreme citrus: Cut the top and bottom off the fruit. Slice the peel from the fruit, top to bottom, getting as close to the flesh as possible. Once the peel is removed, slice any remaining pieces of white pith from the fruit so no white remains. Working over a bowl to catch the juices, slice closely along the sides of each membrane to neatly remove the citrus segments in between. Squeeze the juice from the remaining membrane, if recipe calls for juice.
- For the salad: Add the shredded kale to a large bowl and massage it for a minute (this helps tenderize the tough leaves so they soak up more flavor).
- Together in a jar with a lid, combine reserved orange juice (add enough extra juice to equal 1/4 cup), the grated garlic, honey, basil oil, salt and pepper. Cover and shake well until combined. Add the yogurt, cover and shake until creamy and combined.
- Drizzle half the dressing over the kale and toss to coat. Add the oranges, jalapeño and cheese. Toss to combine.
- Serve immediately with extra dressing on the side.
Video
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