We harvest fresh kale all year at Terhune Orchards and this recipe makes wonderful use of citrus that is at its prime in the winter months.
- 1 bunch kale, leaves torn off the stalks
- 1 whole jalapeño, seeded and sliced very thin (optional)
- 1 orange peeled and cut Into chunks
- 4 ounces goat cheese
- ¼ cup orange juice
- 2 tablespoons olive oil
- 1 clove garlic, pressed or grated
- 1 teaspoon sugar
- Salt to taste
- Black pepper to taste
- 1 tablespoon (heaping) sour cream or plain Greek yogurt
- Grab bunches of the kale leaves and use a sharp knife to thinly slice them. Keep going until you have a big pile of finely shredded kale. You can also massage (knead with hands) the kale a bit to soften its texture.
- To make the dressing, combine the orange juice, olive oil, garlic, sugar, salt and pepper in a small mason jar. Shake vigorously until all combined, then add the sour cream or yogurt and shake again until it’s nice and creamy.
- Toss the kale in half the dressing for a minute or so, then add the jalapeño slices and citrus pieces. Toss again until combined. Add a little more dressing if it needs it (extra dressing can be stored in the fridge and used for any salad.)
- At the last minute, break the goat cheese into chunks with a fork and toss it into the salad. Serve!
(Note: because the kale holds up well, the salad can be tossed 15 minutes before serving.)