Kale Salad with Blood Orange and Meyer Lemon

1 bunch kale
4 sm blood oranges, segmented, juice reserved
Zest of 1 Meyer lemon
1 lg shallot, finely chopped (or cippolini onion)
1/4 c extra-virgin olive oil
Kosher salt
freshly ground black pepper

Wash kale and pat off excess water. If center stems are tender enough to eat, trim the bottom inch or two. If the center stems are thick, cut or tear them and discard. Slice leaves crosswise into ¼"-wide ribbons. In a large bowl, whisk together the orange juice, lemon zest, shallots, olive oil, 1/4 teaspoon salt, and a good crack of black pepper. Add the kale and using your hands massage the dressing into the leaves. Add the orange segments and toss to combine. Let stand for 20 minutes. Taste and season with more salt and pepper, if desired.

From our shareholder Pam Ledoux, who says this is her "favorite kale salad recipe."  -