This salad happened by accident, and I’m so glad it did. I was in Trader Joe’s and saw the most succulent pint of blackberries I had ever seen. I’m sure the cold, rainy day was making me long for summer; I snapped up the blackberries without a single idea as to how I would use them. It didn’t matter, I had to have them.
I toyed with the idea of a blackberry tart, or pie, but when I looked into my refrigerator, a bunch of kale an a single orange begged to be used. I enjoyed this off-the-cuff salad so much that I went out to buy the ingredients again today so I could share it with you.
The dressing, in my opinion, is fantastic. It’s not too sweet, nor too vinegary – a problem that usually turns me off to vinaigrettes. The oil gives it a rich mouth feel, but still the freshness of the oranges and berries shine through. I have to try hard not to make a fool of myself by licking the bowl of my food processor and anything else this heavenly dressing touches.
I adore kale, but perhaps the idea of eating an entire plate of it turns you off a little. I wish I could invite you over to try it first, but if kale isn’t your idea of good time, I’m sure this dressing would go well over whatever leafy green you’re more desirous of. Try the kale if you can, though. It’s fantastic.
Kale Salad with Orange Blackberry Vinaigrette
Makes two to three salads
1 Large Bunch Kale, Washed and de-stemmed
1 Orange, zested and supremed
10 Blackberries, plus more for decoration
1 tsp Balsamic Vinegar
1 tsp Sugar
1/4 tsp Salt
2 1/2 Tbs Oil (I used canola)
Steam the kale until tender, then shock it in ice water. Drain well, drying the leaves between layers of paper towel.
In a food processor, combine 10 blackberries, 3 orange segments, vinegar, sugar, salt, and 1/2 of the orange zest. Blend until smooth. Slowly drizzle in the oil while blending, emulsifying the dressing.
Plate the kale and top with the vinaigrette, the rest of the orange zest, and extra orange segments and berries. Serve.