Marinated Kale Salad With Satsuma Orange Recipe
Gordal olives, garbanzo beans, black garlic romesco
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Ingredients
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Salad Base
Romesco Dressing
Additional Ingredients
Method
Salad Preparation
Prepare the Kale
Remove the tough stems from the kale and chop the leaves into bite-sized pieces. Place in a large mixing bowl.
Segment the Oranges
Carefully peel the Satsuma oranges, removing all the white pith. Separate the segments and set aside.
Romesco Dressing Preparation
Blend the Dressing
In a blender or food processor, combine the black garlic, roasted red bell pepper, almonds, olive oil, red wine vinegar, smoked paprika, salt, and black pepper. Blend until smooth.
Adjust Consistency
If the dressing is too thick, add a little water to reach your desired consistency.
Combine and Serve
Mix the Salad
Pour the romesco dressing over the chopped kale and toss well to coat all the leaves. Add in the Satsuma orange segments, Gordal olives, and garbanzo beans. Gently toss again.
Serve
Transfer the marinated kale salad to a serving bowl and enjoy fresh!