Fall Jewel Salad
Cavolo Nero (Tuscan Kale), Orange Supremes, Pomegranate, Apple Cider Vinaigrette
Ingredients:
(50 gms) 2 Cups Cavolo Nero, also known as Lacinato Kale, Dinosaur Kale or Tuscan Kale
One orange
1/2 Cup Pomegranate Seeds
1 TB EVOO
1 TB Apple Cider Vinegar
1/2 ts Dijon Grain Mustard
3 to 4 Fresh thyme sprigs
Green peppercorn
Salt to taste
Grated Tuscan Pecorino cheese, as needed
Mise en Place
Method:
Wash kale and remove fibrous stems. Stack a few leaves, roll them lengthwise, then thinly slice and place into a bowl. Once you’ve sliced all the kale assemble the dressing. Add all ingredients, whisk, and adjust seasoning with salt and peppercorn. Add the dressing to the kale, and massage into the kale leaves. While the kale sits with the dressing, work on the orange.
Orange Supremes
Segment the orange into supremes, by slicing the very top and bottom of the orange. With a serrated, small knife you slice away the outer peel. Slice carefully in between the exposed orange segments to release the supremes. Add the orange, and pomegranate to the salad. Sprinkle with pecorino cheese and enjoy.
