Shredded Kale Salad with Ginger and Roasted Orange
The trick to this salad is a sharp knife. That’s all it takes to turn our delicious organic kale into a pillow of ribbons to toss with yummy Asian flavors, like fresh ginger, garlic, soy sauce and sesame. There’s fresh orange, too, but for a twist, the oranges are popped in the oven to caramelize for a richer taste. Toasted sesame seeds are sprinkled all throughout for some nutty crunch. This quick side can be served alongside rotisserie chicken, roasted pork or with just-off-the-grill steak.
For the Roasted Orange
- 2 medium oranges, zest both then cut in half; reserve zest for salad
- 2 teaspoons olive oil
- Pinch of Kosher salt
- Freshly cracked black pepper
For the Salad
- ¼ cup sesame seeds
- 1 bunch Josie’s Organics lacinato kale, washed, tough stem ends trimmed
- 2 Tablespoons olive oil
- 2 Tablespoons low sodium tamari
- 2 Tablespoons fresh ginger, grated
- 2 cloves garlic, grated
- 3 Tablespoons honey
- Kosher salt and cracked black pepper to taste
- Use red or green kale if you don’t have lacinato.
- Don’t have much time? Use fresh oranges or ⅓ cup of orange juice instead of roasting.
- Soy sauce can be substituted for tamari.
Preheat oven to 400°.
Place orange halves in a small baking dish. Drizzle with olive oil. Sprinkle with Kosher salt and add a few twists of fresh cracked pepper. Roast 20-25 minutes until cut sides turn slightly brown. Remove from oven and let cool.
Heat a small skillet on medium. Add sesame seeds. Toast 5-6 minutes until golden brown. Shake pan a few times to ensure seeds toast evenly. Transfer to a plate or shallow dish and set aside to cool.
Stack kale leaves with stems on top of each other, and roll them tightly together like a cigar. Using a large, sharp knife, slice crosswise into very thin ribbons (less than ⅛-inch). Place in a large mixing bowl.
In a small bowl, whisk together olive oil, tamari, ginger, garlic, honey and pepper. Pour over kale. Add orange zest and half the sesame seeds. Squeeze roasted oranges over kale to release their juice. Toss to coat. Transfer to a platter.
Season with salt and a generous amount of freshly cracked black pepper. Sprinkle remaining sesame seeds on top.
Dress it Up
Shredded carrots or broccoli add bright color and extra sweetness to this recipe. Using sesame oil instead of olive oil adds a warm depth of flavor. Black sesame seeds or benne seeds found in specialty food stores elevate this dish just a bit more for special occasions. Mix together a variety of kales, too.