Broccoli Kale Salad
Some things never go out of season and although we think of broccoli and kale as wonderful winter greens, they endure all year long. The gorgeous greens in this delicious salad will make your liver very happy, as will the tang of lemon and lime and zesty orange.
In Chinese medicine green is the color that represents the liver and it is said that spring is its season. The liver loves its greens so we hope your taste buds will too. Enjoy White Lotus chef, Beatrix Rohlsen's beautiful offering for your well being this spring.
1 bunch kale (black, curly, or other)
1 lemon (juiced)
2-3 broccoli heads, cut into small florets
1 tablespoon ginger (grated)
2 oranges for juice & zest
drop of honey (optional)
Â¼ cup olive oil
Â½ teaspoon sesame oil
1 lime (juiced)
Â½ cup sliced almonds (toasted)
Â¼ teaspoon crushed red pepper flakes
salt to taste
Wash kale and remove stems from center. Steam the broccoli florets for about five minutes or until bright green and al dente. Have a bowl ready with ice cold water to ladle the florets in to. Let sit for a few moments until broccoli has cooled down, strain well and set aside. Cut kale into small strips. In a large serving bowl, add the kale, half the lemon juice, a drizzle of oil and a pinch of salt. Massage until the kale starts to soften, two to three minutes. Set aside while you make the dressing.
Zest orange peel into a small bowl. In another bowl whisk remaining lemon juice, sesame oil, orange and lime juices, grated ginger, honey and salt. Stream in 1/4 cup of olive oil while whisking until a smooth, silky dressing forms. Add broccoli to the bowl with the kale and season with crushed red pepper flakes. Add orange zest. Pour the dressing over the kale and add sliced almonds. Toss and serve.