After being able to make a simple kale salad, we were introduced to raw kale and explored other ways of preparing it, especially the possibility of excluding cheese. We had dinner at Amorina the previous evening and had their wonderful salad of arugula, Cara Cara orange, and lemon vinaigrette, which inspired this creation below.

I love the deep green hues of kale contrasting with the dark pink of the cara cara. The lemon vinaigrette coats the kale nicely and gives it a nice softening flavor. The citrus is refreshing  and makes the salad a great companion to anything hearty or rich.

Here I served it with baked brussels sprouts (coated in olive oil and rock salt, 350C for 20 minutes),  and baked chicken pieces (marinated in lemon, salt and pepper, baked at 400C for 45 minutes).