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The farmer’s market is full of spring vegetables these days — asparagus and peas, artichokes and strawberries — but we’re still having cool days that make me crave wintery ingredients. So I was happy to see a new salad recipe in my CSA share; I’ve modified the recipe just a bit here, for a salad that combines dark kale and bright oranges to point toward spring.

Kale & Orange Salad

1 pound Laticino kale
3 Navel oranges
1/4 cup marcona almonds, chopped (use regular roasted almonds if you don’t have marconas)
3 tablespoons extra virgin olive oil
3 tablespoons balsamic vinegar
salt and pepper to taste

Wash the kale and tear the leaves from the ribs. Cut the leaves into fine ribbons and toss into your serving bowl. Peel and section the oranges over the kale in the bowl to capture the juice. Add the oil and vinegar, then toss, then let sit for 30 minutes or so to let the leaves soften and absorb the dressing. Sprinkle with the almonds just before serving, and then salt and fresh grated pepper to taste.