The regular "adult" kale is perfectly wonderful, and what I always buy, but I thought Baby kale, okay, I'll bite.
This is so simple, a very short recipe. The three simple ingredients mingle their contrasting colors, tastes and textures in the bowl with a splash of good olive oil cut with the juice captured when dicing the grapefruit.
Like my Chard and Kale Winter Salad, it can be made--and dressed--ahead, so it's the perfect salad to take to potlucks. The baby kale might be closer to lettuce than "adult" kale is, but it won't wilt like lettuce when dressed ahead of time.
Like my Chard and Kale Winter Salad, it can be made--and dressed--ahead, so it's the perfect salad to take to potlucks. The baby kale might be closer to lettuce than "adult" kale is, but it won't wilt like lettuce when dressed ahead of time.
If you like it, please Pin it and share it!
Baby Kale Grapefruit Pomegranate Salad
(Makes 4 to 6 servings)
1 large grapefruit
1 medium pomegranate
About 3 tablespoons extra virgin olive oil
The Salad
1 5-ounce container baby kale1 large grapefruit
1 medium pomegranate
The Dressing
Juice captured when dicing the grapefruitAbout 3 tablespoons extra virgin olive oil
1 Wash the baby kale and spin it dry. Even though the container it comes in will tell you it's been washed three times and is ready to use, wash it. Put it in a bowl.
2 Wash the grapefruit. Even though you're not going to eat the peel, wash it. Cut off the top and bottom. Following the curve of the fruit, cut off the peel and pith. Cut the peeled grapefruit into rings and then into bite-size pieces. Do this on a plate rather than a cutting board so you can capture all the juice. Add the grapefruit pieces to the kale in the bowl. Pour the juice into a glass measuring cup.
3 Wash the pomegranate (even though you are most definitely not going to eat the peel). Open the pomegranate and remove all the arils. Do this carefully so the red juice doesn't fly everywhere and stain everything in sight. Add to the salad bowl.
4 Whisk some extra virgin olive oil into the grapefruit juice. Taste it. I like it just the way it is, but you might want to add about 1/8 teaspoon each salt and coarsely ground black pepper or whatever you like. Pour it over the salad and toss it around a little. Put a lid on it and refrigerate until dinner time.
Jean
We have kale growing in our backyard right now. This looks like a great way to use it up. My wife likes to bake kale in the oven for "Kale chips" but I can't say I'm a fan. This looks like a much better idea!
ReplyDeleteApologies to your wife, but I'm not a fan of kale chips either! I think you'll like this salad better!
ReplyDeleteI just bought a bag of kale chips that are 'ready to cook.' I suppose I'm committed now. This sounds like a wonderful and different salad. I need to go on YouTube and find out the right way to get arils out of a pomegranate. I make a real mess doing it. Thanks for this recipe, Jean. Merry Christmas!
ReplyDeleteThanks, Judy! I've opened pomegranates about every way that's been invented and can tell you, they are all at least a little bit messy. I thought I was being pretty neat this time and still managed to get a few drops sprayed onto the front of my shirt. Hope you had a wonderful day!
ReplyDeleteI am a HUGE fan of kale. This is a simple yet delightful and beautiful salad, Jean.
ReplyDeleteMerry Christmas!
Angie
Simple and tasty looking!
ReplyDeleteAngie, thank you! I think of you as the queen of salads!
ReplyDeleteThanks, Pom Pom. Once in a while I do make something simple! :D
ReplyDeleteI'm getting to like kale a bit, and know it is really good for you. This looks really yummy.
ReplyDeleteThanks, Linda! You'll find the baby kale is a lot easier to love!
ReplyDeleteY'know I have never had kale...but the idea of with pomegranate just hasta be good!!!
ReplyDeleteAnni, if you can't find the baby kale, you can use the regular kale. Just slice it in thin shreds and plan on letting it marinate in the salad for at least a few hours before dinner.
ReplyDeleteHi, You have a wonderful blog here. I'll take any help I can find to improve my cuisine preparation. :-) I'll be back! Thank you for your kind comments on my blog. Please come back often. John
ReplyDeleteThanks so much, John! I think we all need to shake things up in the kitchen, not make and eat the same thing all the time. Hope you'll find lots of Delightful things to try!
ReplyDeleteI’d like to make it clear that I’ve never eaten adults let alone babies, even after reading Jonathan Swift’s “A Modest Proposal.” Only you, Jeani, with your firm grasp on etiquette could persuade me to – um…cannibalize this adventurous recipe. And in keeping with the holiday spirit I shall henceforth serve my fellow man…with pomegranates. Merry Christmas and happy new year!
ReplyDeleteSully, thanks. You've reminded me of an episode of Twilight Zone called "To Serve Man," in which the earthlings eventually figured out ... well, I won't give it away.
ReplyDeleteWe are blessed in CA to have not one but two fruits in seasonal. Hope your holiday was great. I'll be away for 3 weeks, but will try and check in while I'm in S. America. GREG
ReplyDeleteThanks, Greg. I hope you have a fabulous time in South America!
ReplyDeleteI hope you had a happy Christmas! xx
ReplyDeleteWhat a creative idea. Well done Jean.
ReplyDeleteA belated Happy Christmas and a Joyous New Year from us all here in Wimbledon. While California is sunny and warm it is damp and chilly here!!!!!!
ON A SAD NOTE:
I am sure you like us were sorry to hear that Joe Cocker died the other day. He was one of the greats!!!!
Amy, thank you! And I hope you have a fabulous 2015!
ReplyDeleteThank you, Tony. And, yes, I was saddened by the news about Joe Cocker. My husband really liked him, too. YouTube has his version of Unchain My Heart from a concert.
ReplyDeleteThat's so pretty. It's summer here so the other day I made a very similar salad but instead of the grapefruit I used watermelon.
ReplyDeleteI added some pomegranate to a salad last night and I didn't put an apron on before the whacking began. I now have a lovely speckled shirt. :)
Oh, Maureen :D I know all about the "speckled shirt" problem! I learned very early in life to wear an old ragged something when dealing with pomegranates, but sometimes you think "I'll be really careful ..." Ha!
ReplyDeleteWhat a lovely, fresh salad, Jean. It's perfect for a fresh, healthy start in the New Year. Thank you for sharing it with us at the Hearth and Soul hop.
ReplyDeleteApril, thank you so much! Happy to "hop!"
ReplyDeleteThis is a lovely salad, and the perfect antidote to all the Christmas and New Year rich food. I love kale and do eat it most days.
ReplyDeleteHelen, thank you. Yes, I do think it makes a nice "light" change. I really need to eat salads more often.
ReplyDelete