Citrus-Splashed Greens and Roots Salad Recipe

Citrus-Splashed Greens and Roots

This week we were fortunate enough to receive an abundance of just-picked tender kale, long leafy chard, herbaceous dandelion greens and pleasingly peppery collards from our local Blue Sky Organic Farms. Armed with these deliciously perfect plumes, we built a hearty, healthy and nutritious winter salad. Crowning the earthy greens, we added roasted beets, crispy radishes, juicy Clementines, naturally sweet carrots and toasted walnuts for crunch.

By Modern Day Forager / Photography By Heather Gill | December 01, 2013

Ingredients

3 leaves Tuscan kale, chiffonade*
2 leaves Winterbor kale, chiffonade
3 leaves red chard, chiffonade
2 leaves green chard, chiffonade
1 tablespoon lemon juice
1/2 teaspoon fine sea salt
2 leaves dandelion
2 leaves collard
1 Clementine, segmented
1 carrot, shredded
4 radishes, sliced thin
1 roasted beet**, sliced thin
1/4 cup toasted walnuts, roughly chopped
MDF's Clementine Splash (see separate recipe)

Instructions

* Remove the stems from the kale and chard leaves, stack the leaves and roll into a cigar shape. Slice across with short cuts to chiffonade the greens.

** Wash, trim and peel the beets. Place on heavy-duty aluminum foil. Drizzle with olive oil and season generously with salt and pepper. Seal up the foil packet and roast until the beets are fork-tender, about 1 hour.

1. Place the kale and chard into a large bowl along with the lemon juice and sea salt and massage using your hands until softened, about 2 minutes.

2. Add the dandelion, collard, carrot, radish, Clementine segments, roasted beet and toasted walnuts.

3. Toss with Clementine Splash.