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Thursday, October 3

Kale & blood orange salad with toasted pumpkin seeds

Pumpkin seeds
¼ cup
Olive oil, extra virgin
1 teaspoon +
1/3 cup
Cumin, ground
1 teaspoon
Lime juice, fresh
¼ cup
Jalapeño, seeded, thinly sliced
1 teaspoon
Pepper, freshly ground
½ teaspoon
Blood oranges, peeled, cut in half vertically, then cut each half crosswise into half-moon slices about 1/4 –inch thick
Baby kale
4 to 6 cups
  1. In a small bowl, toss the pumpkin seeds with 1 teaspoon oil and cumin. 
  2. Spread in a deep frying pan over medium heat, and cook, stirring constantly, until the seeds begin to darken, about 5 minutes. 
  3. Pour onto a plate to cool. 
  4. In another small bowl, whisk together the juice, jalapeño, salt, and pepper. 
  5. Add the 1/3 cup oil in a thin stream, whisking constantly until the dressing is smooth. 
  6. Combine the orange slices and kale in a large bowl, and toss. 
  7. Immediately before serving, drizzle the dressing over the kale and oranges. 
  8. Taste and adjust seasoning as needed. 
  9. Divide the salad among plates, sprinkle with pumpkin seeds, and serve. 
Recipe adapted from Williams-Sonoma Salad of the Day by Georgeanne Brennan.

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