kale with orange vinaigrette and caramelized onions
December 22, 2011 § 4 Comments
Lunch was lazy today. For any reason, it shouldn’t be?
Though it’s winter, the farmers’ market is still glowing with sunshine. Valencia oranges are at its peek and somehow I was silly enough to buy a couple of pounds. Simply could not resist the steal, being just 5 dollars for 25-30 oranges. Then through out the following days, I found many ways to eat them. For breakfast with some granola, a quick after-lunch-snack, before bedtime and even drying the peels for tea.
As I squeezed fresh juices onto some organic kale today, it brought out a delightful taste of sweetness and pleasant bitter crunch. Along with warm caramelized onions, which somehow always intrigued me as a simple but complicated way of cooking onions, it shooed the winter blues away.
1 wholesome orange, juiced
3 tablespoons olive oil
salt and pepper to taste
In a small cup squeeze orange juice out and mix in olive oil. Whisk them together with a fork and add salt and pepper. Drizzle over chopped kale.
caramelized onions, adapted from Nigel Slater
two large golden onions, sliced thinly
salt and pepper
Chopped the top ends and roots off, peel the onions, cut them into halves and slice them lengthwise. Coat the pan with a even layer of olive oil or any other vegetable oil, place the onions. Allow the onions to cook over a low heat until they become soft and translucent. Be patient and don’t be tempted to turn up the heat. It will only retain its sweetness with slow cooking. Once down, turn heat off and season it. I like to throw in a small teaspoon of balsamic vinegar to balance out it’s sweetness and dark brown colour.