A few weeks ago I received and email from Diana that made me smile. "I found the perfect recipe for you!". Apparently I have become known as a kale queen of sorts. I had just seen the kale and blood orange salad recipe and had just added it to my Springpad. Soon after, I spotted this NY Times recipe using winter citrus. My original intention was to do both recipes, but in a last minute twist I decided to combine the two. A couple of weeks ago, I paid a visit to the Santa Monica farmers market. It's not my usual farmers market, but I like to go if I can't make it to Beverly Hills or Hollywood on a Sunday. Unfortunately, I got there late and a lot of the produce was sold out. I got the blood oranges for free, because one vendor felt sorry for me when I complained that everyone was out. He gave me his last three sad looking oranges that he hadn't been planning to sell. In my rush to pick up produce as the market was closing, I picked up what I thought was kale, but turned out to be purple mustard greens. I'll just say I am not a fan of purple mustard greens so I strongly urge you to use kale if you make this. Mustard greens have a strong floral, honey scent, but it can be a bit off-putting when raw. However I loved the citrus here which is why I decided to still share this recipe with you. So much of winter eating can make you feel heavy and bloated, but this fresh bright salad is exactly the opposite. The flavors are bright and the dressing is tangy with a hint of anise flavor from the tarragon. I will definitely make this again using my beloved kale.
Mustard Greens and Winter Citrus Salad
(Adapted from The New York Times and The Kitchn)
Makes 2 generous servings
1 bunch mustard greens (or black kale), washed and sliced into 1/4-inch wide ribbons
4 small blood oranges, segmented or peeled and sliced, juice reserved
1 Cara Cara orange, peeled and sliced, juiced reserved
1 large shallot, thinly sliced
Zest of 1 Meyer lemon
1 teaspoon (approximately) meyer lemon juice
Juice from 2 clementines
1 teaspoon honey
2 teaspoons extra virgin olive oil
1/4 teaspoon freshly chopped tarragon or a pinch dried.
Kosher salt and freshly ground black pepper
In a large bowl, whisk together the blood orange juice, Cara Cara juice, clementine juice,Meyer lemon zest, hone, olive oil, and tarragon. Season with salt and pepper to taste. Add the greens and, toss until the leaves are coated with dressing. Add the citrus and shallots and toss to combine.