Featured Recipe
Winter Citrus Kale Salad
By Kate
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A robust kale and arugula salad with blood oranges swapped for grapefruit; chickpeas replaced with cannellini beans. Dressing emulsifies with olive oil, white balsamic vinegar, Dijon mustard, honey, and fresh thyme. Mashed kale softens rough texture. Onion swapped from red to shallot; creamy burrata instead of feta. Avocado and mint top it off. Prep around 15 minutes, cook minimal. Visual cues guide doneness. Bright colors, sharp citrus aroma, creamy cheese contrast nicely with bitter greens. Practical ingredient tweaks and techniques detailed for maximum ease and flavor punch.
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Prep:
15 min
Cook:
5 min
Total:
20 min
Serves:
6 servings
salad
kale
vitamins
Introduction
Massaging kale changes everything, no joke. Raw kale can be tough, fibrous, and bitter. But a thorough rub breaks down cellulose, softens leaves, and releases a subtle sweetness. You’ll hear that soft tearing sound; leaves darken from fibrous green to deep, tender emerald. Blood oranges swapped for ruby red grapefruit here—they bring a red-tinged tartness without overpowering sweetness. Cannellini beans instead of chickpeas smooth out texture, blending seamlessly without the rough exterior bite. Burrata—because a few creamy blobs scattered creates unexpected richness contrasting bitter greens and sharp citrus. No need to roast anything; the salad sings in its raw freshness. Dressing thickens when whipped enough—a little honey rounds vinegar’s edge. If your dressing separates, shake again. That shiny coat on kale is a good sign. Use fresh mint if possible; frozen or dried steals the brightness. Ideas for backups, ingredient swaps—priority is flavor layers balanced, textures varied, and speed of preparation. Under 20 minutes total, no downtime.
Ingredients
Dressing ingredients ===
- 1/3 cup extra virgin olive oil
- 3 Tbsp white balsamic vinegar
- 1 Tbsp Dijon mustard
- 1 ½ Tbsp honey
- 1 tsp fresh thyme leaves, minced
- Salt and freshly ground black pepper to taste
About the ingredients
Kale and arugula form the salad’s base; sturdy and peppery. Remove stems from kale to avoid woody bites. Grapefruit brings zesty acidity, a nice switch from sweeter blood oranges—if unavailable, navel oranges or tangelos also work. Cannellini beans replace chickpeas for creaminess, breaking down better inside the salad with less graininess. Burrata cheese is delicate and creamy; substitute fresh mozzarella or a crumbly mild goat cheese if freshness is an issue. Shallots provide mild onion flavor without biting harshness or red color bleed. Dressing swaps white balsamic for red balsamic vinegar and adds fresh thyme instead of oregano to add herbal brightness. Honey softens the sharp, balancing acidity.
Method
Technique Tips
Start with the dressing—shake to full emulsion. When it thickens, you know it’s ready; that sheen is key to coating without clumps or separation. Massage kale firmly. Use the strength of your hands to crush fibers until leaves lose rigidity and darken slightly. This step prevents tough or stringy bites—a common failure many ignore—don’t cut corners here, it pays off in mouthfeel. Combine kale and arugula, bulk up texture contrast. Add grapefruit and beans gently so segments don’t break, preserving juicy pops. Burrata torn last to avoid overworking and breaking the cheese into mush. Toss dressing by pouring gradually, watching leaves darken. Adjust more or less dressing by eye, not just volume. Avocado slices last so they stay vibrant, mint torn or chiffonade added mistakes cost aroma and appearance. Trust texture and visuals over rigid timing. If salad droops, a squeeze of lemon or quick toss refreshes it. Cold salad is best but bring to room temp 10 minutes before serving to deepen flavors.
Chef's Notes
- 💡 Start dressing with vigor. Whisk or shake until creamy sheen appears. Thick? Good, that’s key. Adjust vinegar or honey for balance but blend well.
- 💡 Massage the kale—don’t skip this. Can’t stress enough. Hand strength, 2-3 minutes, rub until darkens. Leaves need to be tender, not mushy. Feel it.
- 💡 Add cannellini beans instead of chickpeas. Smoother texture, less grit. They mix well, don’t overpower citrus. Don’t be afraid to experiment with beans.
- 💡 Mix textures: combine kale and arugula first. But be gentle. Don’t break grapefruit segments. Preserve that juice pop. Burrata last, soft touch gently.
- 💡 For missing mint? Basil works. Or tarragon adds depth. Don’t let fewer herbs ruin the dish. Alternatives exist. Vinegar swap? Sherry is good too.
