Need a change from the usual green salad? Looking for a way to sneak some of the more unusual vegetables past the kids? Chard and kale don't have to be cooked. They make a crisp, green winter salad you can actually make, and dress, the day before.
Meyer lemons provide the acid and Satsuma mandarins add color and a bit of sweetness to balance the slight, quite pleasant bitterness of the greens. Satsumas have the added bonus of being seedless and easily segmented.
You might want to add some black pepper or a favorite herb; but try it plain first. The bright, sharp flavors and cool, crisp textures make a refreshing side dish for a hearty winter meal. And picky eaters who wouldn’t touch cooked greens just think they’re having a tossed salad!
Chard and Kale Salad
Makes 6 Servings
1 8- to 12-ounce bunch chard, thinly sliced
1 8-ounce bunch kale, thinly sliced
1/2 cup freshly squeezed Satsuma mandarin juice
3 tablespoons freshly squeezed lemon juice
1 teaspoon sugar
1/8 teaspoon salt
3 tablespoons extra virgin olive oil
12 or more Satsuma mandarin oranges, peeled and segmented (about 2 cups)
- Start the salad the day before it is to be served; the greens need time to tenderize a bit. To chiffonade the chard and kale, stack and roll the carefully washed and dried leaves and slice them thinly into 1/4-inch-wide ribbons with either a chef's knife or Santoku.
- In small bowl, whisk together the juices, sugar and salt; then whisk in the oil. In 3-quart bowl, combine chard, kale and dressing. Cover and refrigerate until next day. Two hours before serving, toss greens and add Satsuma mandarin orange segments.