Orange and Kale Salad
“Our orange and kale salad is a beautiful combination of unique ingredients,” says Samir Da Silva, assistant general manager of San Diego’s Fogo de Chão Brazilian steakhouse. “Fresh kale is mixed with julienned red onions and segmented oranges. The bitterness of the kale is then balanced with a light honey-and-citrus dressing. The crisp red onions complement the salad’s texture, adding a flavorful crunch. Orange segments perfect the finish. As one of the restaurant’s most popular seasonal items, this salad is a refreshing experience.”
Orange and Kale Salad
Serves six
1 bunch kale
Honey and citrus dressing (recipe follows)
1/8 c. red onion, julienned
1 small to medium orange, segmented
Wash kale, pat dry and remove the center stems. Slice leaves into 1-inch strips and place in a large bowl. Toss with dressing and top with onions and oranges. Refrigerate and serve when chilled.
Honey and Citrus Dressing
2 t. orange juice
1 T. red wine vinegar
1 medium clove garlic, minced
1/2 t. honey
Salt and black pepper to taste
2 T. olive oil
Mix orange juice, vinegar, garlic, honey, salt and pepper. Slowly whisk in olive oil until blended.
Samir Da Silva, Assistant General Manager
San Diego Fogo de Chão
668 Sixth Ave., San Diego, CA 92101
619-338-0500
fogodechao.com
