KALE SALAD WITH MARCONA ALMONDS AND SHERRY VINAIGRETTE

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Kale Salad with Marcona Almonds and Sherry Vinaigrette image

Provided by Guy Fieri

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 9

2 oranges
1/2 cup extra-virgin olive oil
3 tablespoons sherry vinegar
1/4 teaspoon Dijon mustard
Kosher salt and freshly cracked black pepper
Squeeze of lemon juice
1 bunch fresh kale (about 1 pound)
1/2 cup dried cranberries, roughly chopped
1/2 cup Marcona almonds, roughly chopped

Steps:

  • For the sherry vinaigrette: Peel the oranges with a sharp knife. Remove the segments by cutting between the white membrane of each segment. Squeeze out the 2 tablespoons of juice and reserve. Combine the olive oil, vinegar, juice and mustard together. Season with salt and pepper and whisk vigorously. Finish with a squeeze of lemon juice.
  • For the kale salad: Remove the tough stems from the kale and discard. Finely slice the leaves into thin ribbons and toss together with the cranberries and vinaigrette. Serve on a platter scattered with orange segments and sprinkled with the almonds.

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