Making Friends with Salad: Shredded Kale and Orange Salad, plus a Cooking with CUTCO Giveaway

Homer Simpson, who is a an oft-quoted figure in my house, once famously said “You don’t make friends with salad.”

On this particular point, Homer and I are going to have to disagree, because I totally made friends with salad last month at the Cooking with CUTCO #FoodiesForever blogger event.

Shredded Kale and Orange Salad

Along with several other local bloggers, I was treated to an evening of food and wine courtesy where we learned all about CUTCO’s products and how important a good knife is in meal preparation. My group was led by the lovely Dawn, who works as an emergency room nurse when she’s not selling CUTCO knives… so really, if you’re going to play with sharp implements in the kitchen, she’s exactly the kind of person you want on hand to supervise! :)

Shredded Kale and Orange Salad

My group also included a trio of ladies from Burger Broads, who are honestly some of the funniest women I have had the pleasure of cooking with.  I’ve had the privilege of chatting with one of their ringleaders, Sharon, a few times on Twitter, and let me tell you… this gal is hi-la-ree-ous (and she really knows her burgers, too). Mad love to those ladies.

This was very much a hands-on sort of class, since we were not just learning about knives but also preparing our own dinner.  My particular favourite from the evening’s menu was a Kale-Citrus Salad made of shredded kale salad tossed with a simple vinaigrette and brightened up with orange segments and pumpkin seeds, which I swear will turn even the biggest kale doubter into a kale lover.

Shredded Kale and Orange Salad

I’ve since made a few tweaks to the original, mostly to satisfy my obsession with putting as much stuff into my salads as possible, which in this particular case means adding in rich briny oil-cured black olives, shreds of sharp red onion, and buttery chunks of avocado. It’s pretty much a meal in itself, though it’s also fabulous with grilled meats or fish.

Another of my favourites from that night is the shiny new CUTCO trimmer knife that came home in my goodie bag. In the weeks since the event, it’s pretty much become my everyday go-to knife.

Shredded Kale and Orange Salad

It’s comfortable in my hand and wickedly sharp, and pretty much puts every other knife in my kitchen to shame (not that it’s that hard, given that I own some really crappy knives, especially for someone who spends as much time cooking as I do). I have a feeling it won’t be the only CUTCO in my knife block for long!

And yes, I totally used it to make this salad. :)

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Giveaway Details

Cutco Knife Giveaway

Now here’s the really fun part.  CUTCO has partnered up with several of the bloggers who attended the event to host a group giveaway for one (1) CUTCO Studio + 4 Set with Block (a $570 value!). Honestly, I’m dying of jealousy here.

This contest is open to Canadian readers only (sorry, US and overseas readers).  Entries will be accepted up to Friday June 21st.  To enter, check out the Rafflecopter widget at the bottom of this post.

Good luck!  I am so jealous of the lucky person who wins these babies. Seriously.

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Shredded Kale and Orange Salad
Author: 
Recipe type: Salad
Prep time: 
Total time: 
Serves: 4
 
Raw kale can sometimes be a little tough, but when it's been finely shredded and gently massaged with dressing, it's downright delicious. Here, it's paired with bright orange, buttery avocado and briny olives to make a healthy and flavourful salad.
Ingredients
  • 1 bunch kale
  • 1 tbsp extra virgin olive oil
  • ½ tsp salt
  • 2 tbsp lemon juice
  • 1 tsp honey
  • ½ tsp fresh ground black pepper
  • 1 navel orange, peeled and cut into segments
  • 1 small avocado, cut into bite-sized chunks
  • ¼ cup finely chopped cilantro
  • ¼ cup thinly sliced red onion
  • ¼ cup oil-cured black olives
  • ¼ cup raw pumpkin seeds
Instructions
  1. Remove the tough centre ribs from the kale and discard. Finely julienne the leaves.
  2. In a large bowl, combine the kale with olive oil and salt. Gently massage the dressing into the kale for about 3 minutes.
  3. Add lemon juice, honey and black pepper, and massage again. Let sit for 2-3 minutes to allow the flavours to blend, then gently toss in the remaining ingredients and serve immediately.

 

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a Rafflecopter giveaway

Comments

  1. says

    I have a feeling this will be one of my top ten go-to’s this summer. Love my salads loaded too, especially love orange and red onion combo. Yum!

  2. says

    I don’t own a Cutco knife but now I’m wishing I did.

    Your salad rocks woman. Oranges should be in every salad, just sayin’.

  3. says

    I have never used a Cutco knife before. Confession: my knives are mostly cheap and useless. Ha!
    I like the use of sweet oranges to offset the bitterness of the kale. Smart!

  4. says

    Ever since I heard that massaging Kale brings out better flavours, I’ve wanted to try it again. It just seems to make sense! And finally a “Canada Only” contest! Makes me feel proud. I’d love to have a Cutco set in my kitchen!

  5. says

    I do not own a CUTCO knife but would love to. My daughter turned me on to massaged kale salad just last week and I am an official convert.

  6. says

    Isabelle!
    I have still not adjusted to the mouth feel of kale raw. Odd, I know. Maybe if it is shredded very very finely. The salad looks incredible and loved the story of the event where you made friends with the Burger Broads. Just love their name. Another gal I follow belongs to a group in the Okanagan where they go out to a different place once a month for a burger. It has become quite the obsession of hers – and now there is this group in TO. I feel like I am missing out!
    Great give-away – just in time for Father’s Day, people!
    :)
    Valerie

  7. says

    i too am a person who will try and stuff a salad to max capacity: if you’re going to have a salad, why not make it amazing? This looks incredible; such a nice combo of sweet, tart, briny, crunchy…yay! I eat salads mostly the entire summer, because it gets super hot here, and i’m not in the mood to turn the oven on any more than is necessary,so i’m looking forward to making this!

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