Vinegar was out since I didn't know of a within-100-miles source for it. But I had trees full of Meyer lemons to provide acid and Satsuma mandarins to add color and sweetness to complement the slight (and quite pleasant) bitterness of the greens. Satsumas have the added bonus of being seedless and easily segmented.
But now, in mid-April, the Satsumas are long gone. So I've replaced them with oranges, a little less glamorous maybe but still delicious. You might want to add some black pepper or a favorite herb; but even without the constraints of the 100-mile locavore diet, I prefer the salad with no embellishments.
Chard and Kale Salad
(Makes 6 Servings)
1 8- to 12-ounce bunch chard, thinly sliced
1 8-ounce bunch kale, thinly sliced
1/4 teaspoon salt
1/3 cup freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
2 tablespoons extra virgin olive oil
3 or 4 oranges, peeled and cut into bite-sized chunks
Start the salad the day before it is to be served; the greens need time to tenderize a bit. I do the chiffonade thing with the chard and kale, stacking and rolling the carefully washed and dried leaves and slicing them thinly into 1/8-inch-wide ribbons. In small bowl, whisk together the salt, juices and oil. In 3-quart bowl, combine chard, kale and dressing. Cover and refrigerate until next day. Two hours before serving, toss greens and add oranges.