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.
Kale Salad with Fennel, Blood Oranges and Olives
Cook Time: 10 minutes plus several hours to marinade
- 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.