Recipe By Trish Wesavich
In the dead of winter, Texas citrus offers refreshing flavor and brilliant color to any salad bowl. Kale presents tender crunch and deep, forest green colors. Mix them together and you have an abundant harvest.
6 cups Lacinato kale, stems removed and leaves sliced
Juice of 1 lemon
1 tbls. olive oil
2 cloves garlic, minced
Salt & pepper to taste
Red pepper flakes, to taste
2 medium grapefruit or oranges or persimmons, sliced
1/2 cup raw walnuts
1/2 cup shaved Pecorino Romano cheese
Whisk together lemon juice, olive oil, garlic, salt, pepper and red pepper flakes. Pour over kale in serving bowl and toss well with hands, scrunching the kale to soften it. Add citrus, walnuts and cheese shavings. Toss lightly and serve. Serves 4.