Kale and citrus salad with vanilla bean vinaigrette

Delight in the refreshing flavors of kale and citrus, perfectly complemented by a luscious vanilla bean vinaigrette. A satisfying blend of savory and sweet tastes.

Ingredients:

• Kale and Citrus Salad
• 1 bunch young kale (I like Lacinato kale), stems removed and torn into bite-size pieces
• fine sea salt
• 4 oranges (I used a mix of blood oranges, cara caras and heirloom navel oranges)
• 4 large, fresh medjool dates, pitted, halved and sliced crosswise into thin strips
• 1/2 cup spiced pepitas (see below)
• 1/2 cup 1 recipe vanilla bean vinaigrette (see below)
• Vanilla Bean Vinaigrette and Spiced Pepitas
• 1 vanilla bean
• 1 teaspoon sugar
• 2 tablespoons minced shallot (from 1 small shallot)
• 1 teaspoon sherry vinegar
• 1 tablespoon lemon juice
• pinch fine sea salt
• 4 tablespoons olive oil
• 1/2 cup raw hulled pepitas
• 1/4 teaspoon olive oil
• 1/4 teaspoon toasted and ground cumin
• 1 teaspoon honey
• pinch cayenne
• pinch fine sea salt

Instructions:

1. Kale and Citrus Salad
2. Start by placing the torn kale in a spacious bowl and lightly sprinkle it with salt. Gently massage the salt into the kale leaves to help soften them. Let it sit as you prepare the vinaigrette.
3. Remove the peel and pith from the citrus fruits and slice them into rounds about ¼-inch thick. Put them in a small bowl and drizzle some of the vinaigrette over them. Dress the kale with the vinaigrette according to your preference. Allow the greens and citrus to marinate for approximately 10 minutes for the flavors to meld together.
4. When you're ready to assemble the salad, combine the citrus slices (including any juice in the bowl) with the kale. Add half of the pepitas and sliced dates. Gently mix everything together. Serve the salad on a platter or individual plates and sprinkle the remaining dates and pepitas on top.
5. The dressed kale and citrus can be refrigerated for up to a day (avoid adding the pepitas to prevent them from becoming soggy). The vinaigrette can be stored in the refrigerator for 3-4 days in a tightly sealed container.
6. Vanilla Bean Vinaigrette and Spiced Pepitas
7. Vanilla Bean Vinaigrette: Use a paring knife to scrape the vanilla bean seeds into a medium bowl. Add the sugar, shallot, sherry vinegar, lemon juice, and salt. While whisking, pour in the oil gradually. Allow the mixture to sit for at least 10 minutes to enhance the flavors.
8. Spiced Pepitas: In a medium skillet, toast the pepitas over medium heat, stirring frequently, until they turn golden brown, pop, and emit a nutty aroma. Quickly transfer the hot pepitas to a small bowl and toss them with olive oil, cumin, honey, and salt. Ensure the pepitas are evenly coated. Taste and adjust the seasonings as needed. Let the seasoned pepitas cool before serving.

Summary:

• Calories: 2506 kcal
• Fat: 185 g
• Protein: 53 g
• Carbs: 194 g
• Potassium: 3651 mg
• Magnesium: 956 mg