GORDON RAMSAY RECIPES

I realized after watching the finished video for this raw
kale salad that I used the words “tough” and “bitter” about a dozen times. Not
exactly a ringing endorsement. I used those words because kale is tough and bitter,
but when properly prepared, those are valuable assets, not liabilities.

If you slice it thin, and toss it with other tasty treats,
the kale mellows out, and serves as a perfect foil for other vegetation. The
sweet, wet crunch of raw apple counters the bitterness, and the texture of the
leaves elevated from opposite directions by juicy orange and crunchy nuts. It’s
quite a scene.

I’m going to do a video for the orange cumin vinaigrette,
but in the meantime, the ingredients are listed below. Feel free to copy my salad formula, but this is more of an idea video than an actual recipe. You know what you
like, so whatever that is, add it to some raw kale, and see what happens.
Enjoy!

Ingredients for 2 big or 4 small Raw Kale Salads:

1 head green kale

1 persimmon, sliced

1 apple, sliced thin or matchstick cut

2 seedless oranges, cut into segments aka “supremes” (click here for video)

handful of chopped nuts

For the dressing:

1 rounded teaspoon Dijon mustard

1 rounded teaspoon orange zest

1 tsp cumin, or to taste

1/4 tsp red pepper flakes, or to taste

1 tbsp orange juice

1/4 cup rice vinegar (or white wine or sherry vinegar)

1/3 cup olive oil, or to taste

salt and pepper to taste

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Something about Spring and the warmer weather that puts me in such a GREAT mood. It also makes me crave more salads, and this simple salad is a favorite of mine, I make this all the time for myself.

I love the combination of the sweet, juicy oranges mixed with the peppery arugula and the pungent taste of the creamy Gorgonzola cheese, they work together harmoniously. My husband doesn’t agree; he is not a fan of Gorgonzola at all so I usually make this for myself for lunch. If you want to make this for two or four, just multiply the ingredients. If you’re like my husband and don’t care for Gorgonzola, you could use goat cheese or feta instead.

Orange, Red Onion, Gorgonzola and Arugula Salad
gordon-ramsay-recipe.com
Servings: 1 • Size: about 2 cups • Old Points: 4 pts • Weight Watcher Points+: 5 pt
Calories: 196 • Fat: 10.5 g • Carb: 18.5 g • Fiber: 4 g • Protein: 8 g • Sugar: 11 g
Sodium: 294 mg (without the salt) • Cholest: 20 mg

Ingredients:

1 small orange, peeled, and sectioned
1 tsp balsamic vinegar
1 tsp extra virgin olive oil
1/2 tsp honey
salt and fresh pepper, to taste
2 cups baby greens such as arugula and spinach
3 tbsp crumbled gorgonzola cheese (blue cheese works great too)
2 – 3 slices red onion (to taste)

Directions:
Take 2 sections of the orange and squeeze into a small bowl, whisk in the balsamic, oil, honey, salt and pepper.

Cut the remaining orange sections into bite sized pieces.

Place the baby greens on a plate, then top with cut orange pieces, sliced red onion and Gorgonzola cheese. Drizzle the vinaigrette over the top and enjoy!!

Tag: orange

Raw Kale Salad – Mmmm…Tough and Bitter

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Orange and Arugula Salad with Red Onion and Gorgonzola