6 – 8 cups chopped kale (less than 1″)
3 oranges
1 cup finely sliced celery
1/4 cup finely sliced green onions
Optional
1/3 cup sliced almonds
3 ounces Gorgonzola or other similar cheese
Dressing
3 tbsp olive oil
1/1/2 tbsp malt vinegar
1/8 tsp salt
1 tbsp sugar
1/8 tsp almond extract
Toast the almonds for 2 -3 minutes in a 350 degree oven until they are just beginning to brown.
Massage the kale with a tablespoon or two of olive oil. It should be bright green, pliable, and should not sound as crunchy as when you began massaging.
Peel the oranges with a knife. Slice vertically, then horizontally in thin strips. Cut these strips in half (so you have quarter rounds).
Mix together the dressing ingredients. Add the oranges, celery and green onions. This can be held in the fridge until it is time to assemble the salad. Depending on how much olive oil was used to massage the kale, more may be needed at this point.
Mix the kale and dressing mixture together. Top with the almonds and crumbled cheese, or serve these on the side.
This salad keeps well and is good for two days.