This sweet, tasty salad takes the classic Sicilian combo of fennel and orange, and tosses them with toasted almonds, tart dried cherries and the cancer-fighting super green, kale. A great thing about this salad... is that it can be made as much as two hours ahead of time and left to sit in a cool place until ready to serve. The tenderizing effect of the dressing on the kale and fennel only makes them taste more delicious.
Cut the top and bottom of the orange off. Set the orange on a cut side, so it does not wobble. Using a sharp knife, rotate and cut around the shape of the orange to remove the pith and peel.
Over a large salad bowl, using a paring knife, cut along each side of the white piths so that each orange segment is cut out cleanly. Let them drop into the salad bowl along with any juice that results.
Add the olive oil and balsamic vinegar to the orange segments and juice. Gently whisk until combined. Add in the almonds, and cherries, plus salt and pepper to taste.
Top with the shredded kale and sliced fennel. Toss and serve.
After step 3, let the orange and salad dressing sit for 10 -15 minutes before adding the kale and fennel. This will allow the flavors of the dressing to blend. It will make for an even tastier salad, especially when there is no time to let the salad sit before serving.
The marinating technique used here for this salad only works with harder greens like cabbage and kale. Never leave tender greens like spinach, lettuce, or baby greens to sit in salad dressing. They will ‘cook’ and go brown.