This kale salad is so simple to make and good to eat. Blanched kale, tangerines, and toasted pumpkin seeds are dressed with a fresh Meyer lemon juice and olive oil vinaigrette. Salt and pepper to taste. Yum.
I’m suddenly crazy for kale and made this salad, based loosely on one a friend recently ordered from the deli section of Rose Cafe in Venice–I reached across the table with my fork to try it and made a mental note to make it at home. I don’t recall all the ingredients in their version of the salad and it’s not on their online menu, but I remembered the kale and radishes. To make it more of a meal, I added quinoa. To make: Simply blanch the kale and let it cool, then toss it with some quinoa, radish, fennel, and a handful of shaved parmesan. Dress it with a basic lemon-olive oil vinaigrette. Yum.