Sloat recipe box

Kale and Pomegranate Salad with Citrus Sections and Plum Wine Vinaigrette (by Barbara Wills)

This is an adaptation that can be used for any cole crop leaves that you like. The acid is a delightful foil for the crunchy kale leaves.

10 large kale leaves, rib removed
half or more of a pomegranate, seeded
2 Satsuma mandarins or other small citrus, peeled and sectioned Plum Wine
Vinaigrette (recipe follows) or other sweet vinaigrette

Heat 1 cup of water in a large sauté pan to boiling with a tight
fitting lid. Meanwhile, chop kale into 1 inch strips. Take pan off
heat and place kale into pan, replacing lid. Steam for a few seconds
and using tongs, toss kale until all the chalkiness from leaves has
turned bright in color. Rinse with cold water and drain. (This can be
done ahead earlier in the day.) Peel and section the mandarin. Peel
and seed the pomegranate. Make the vinaigrette as follows:

In a small sauce pan pour one cup of plum wine. Reduce it slowly to
1/4 cup. It will thicken lightly. Cool the reduction and combine the
following with a whisk:

1 small shallot, chopped
4 tbsp. cilantro, chopped
2 tbsp. lemon juice
2 tbsp. extra virgin olive oil
1 tbsp. canola oil
salt and pepper to taste

To assemble the salad, divide the chopped kale between four plates.
Drizzle each with some of the dressing. Gently place citrus sections
on the kale so as not to crush the greens. Sprinkle with pomegranate
seeds and serve.

Most of the ingredients can be grown in Marin and happen to be growing
in my yard right now!

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