Putting kale to work in a summery salad

These nice days we keep having tease us into thinking spring is finally here, or maybe even summer!

Let us continue the teasing by throwing out a refreshing summer salad in order to try something different.

Kale is a cabbage, of course, as its namesake suggests, coming from the Latin caulis (cabbage). It’s been purposely cultivated for food in the Mediterranean since as far back as 2000 BC and possibly longer.

Why would anyone want to cultivate kale on purpose? It was actually very practical to grow in cooler areas such as the UK and Russia, and eventually made its way to North America.

It is actually very good when prepared properly and with the right accompaniments.

Mature kale must be spined, massaged and sliced fine to be edible, however if you’re able to find baby kale (check where you buy spring mix or micro greens), its super handy, tender right out of the box and also not so bitter.

This past weekend we shouted “All hail the King!” Now you’ll be shouting “All Kale the Hing!”

Baby Kale and Citrus Salad

· 1 grapefruit

· 2 navel oranges

· 2 heads Belgian endive

· 1 small shallot, minced

· 1/4 cup olive oil

· 1 Tbsp. balsamic vinegar

· Salt

· Freshly ground black pepper

· 1 pkg. baby kale

· Half head radicchio, cored and thinly sliced crosswise

· Half red onion, thinly sliced

· 1/2 cup pomegranate arils (seeds)

· 1/2 cup unsalted natural walnuts, toasted and chopped

1. Cut top and bottom off grapefruit and oranges; slice away peel and white pith. Working over small bowl, cut between fruit and membranes to release segments into bowl; set segments aside. Working over separate small bowl, squeeze enough juice from membranes of grapefruit to yield 1/4 cup; working over same bowl, squeeze enough juice from membranes of oranges to yield  1/4 cup. Set juice aside.
2. Trim about 1 inch (2.5 cm) off root ends of endives; separate leaves. Set leaves aside.
3. Whisk together shallot, oil, vinegar, salt, pepper and grapefruit and orange juice in large bowl. Add endive, kale, radicchio, red onion and grapefruit and orange segments; toss gently to coat.
4. Toast walnuts in a dry skillet over medium heat, stirring occasionally, until fragrant, about 5 minutes.
5. Sprinkle with pomegranate and walnuts.