Kale Salad with Blood Oranges, Fennel and Olives

Something about spring is making me crave salads.

(It makes me feel like a grownup to say I’m craving salads and that I’m totally not lying to sound cool, I really am craving salad). 

This particular salad isn’t necessarily anything all that amazing compared to, oh… fried chicken, but I did end up eating most of it by myself yesterday because the combination of oranges, olives and fennel was pretty damn good.

I guess you could say: if you’re the kind of person who likes raw kale salads, this is a good one.

(This picture could have been a little prettier if I didn’t eat almost all of it first…)

Kale Salad with Fennel, Blood Oranges and Olives

Cook Time: 10 minutes plus several hours to marinade

Ingredients:

• 2 medium bunches of kale
• 10 blood oranges
• 1 fennel bulb
• 15 good olives
• a drizzle of olive oil
• salt and pepper

To prepare all the ingredients:

First, remove the stalks from the kale, then slice the leaves into very thin ribbons.

Peel 7 of the blood oranges then roughly chop them.

Slice the fennel bulb in half from top to bottom, the slice each half into very thin half moons.

Pit the olives and then roughly chop them.

Then: combine all the ingredients in a mixing bowl. Juice the three remaining blood oranges and drizzle the juice over the kale. Drizzle olive oil over the salad and season with salt and pepper. Mix well, cover and set in the fridge to marinade for a few hours or overnight.