“If you’re like me, the thought of eating salad in the winter gives you goosebumps. But you’re trying to be good and eat your greens…along with all that winter comfort food, of course. I devised this salad to satisfy the craving for chlorophyll without pushing your digestion into overdrive and giving you cold feet. This is a mostly cooked, yet still crunchy mix of sweet, savory, bitter and spicy that will send your taste buds to a warmer place. And while that sounded complicated, it’s really quite simple to make.” – Julia
For the salad:
2 fennel bulbs, with fronds
3 blood oranges
1 bunch of lacinato kale
1 cup chewy cooked whole grains (optional) such as rye berries, farro, or barley
2 tbsp cacao nibs (optional), or 2 tbsp toasted pine nuts
For the dressing:
Juice of 1 blood orange
1 tbsp grated fresh horseradish
1 tbsp red wine vinegar
1 tbsp olive oil
1 tsp Dijon mustard
1 tsp tahini
1 tsp maple syrup
salt and pepper to taste
Begin by quartering and thinly slicing your oranges and ¾ of your fennel bulbs (save half of one for a raw shave), tossing them in oil, salt, and pepper, and spreading them in a single layer on a baking sheet. Pop them into a 425 degree oven for 20 minutes or until they start to caramelize.
While they are roasting, shred your kale and steam it lightly. You can also make your dressing in about 5 minutes. Juice one blood orange, and grate a tablespoon of horseradish into the juice. Pour in a splash of oil, vinegar, a dollop each of Dijon, tahini, and maple, and a few turns of salt and pepper. blend well and let sit.
When your fennel and citrus are roasted, add them into a bowl with your grains (if you are using them), your kale and the remaining fennel, which you should chiffonade or shave as thinly as possible. Toss with about 2/3 of the dressing and the chopped fennel fronds, and cacao nibs if you like for extra crunch and flavor. Toasted pine nuts are also excellent.
Enjoy alongside a hearty stew or anything delicious!