Late October – early December marks the Satsuma season in North Florida. These Mandarin oranges are a treat you won’t want to miss. This kale and satsuma salad highlights fresh Satsumas, kale and radishes. The satsuma dill vinegratte is another great way to celebrate the season.
- 6 fresh Satsumas, divided
- 1 large bunch kale
- 1 bunch radishes
- 1 cup raw cashews
- 1/2 cup + 1 tbsp olive oil
- 1/8 cup apple cider vinegar
- 1/8 cup red wine vinegar
- 2 tsp minced fresh dill
- Salt and pepper
- Tear bite size pieces of kale into a collander, discarding tough stems. Rinse and dry thoroughly. Add kale to a large bowl and massage with 1 tbsp olive oil until softened and add to a large serving bowl.
- Using a sharp serrated knife, trim off the peel and pith of 5 Satsumas and slice them horizontally into thin 1/4″ rounds. Add on top of kale.
- Wash slice radishes thinly add to top of the kale.
- Toast cashews in a pan with 1 tsp oil over medium heat until starting to brown, watch carefully so they do not burn. Add to the top of salad.
- To make vinegratte combine 3 tbsp juice of (about 1) satsuma with 1/2 cup olive oil, vinegars, dill and salt and pepper to taste. Whisk until combined. When ready to serve toss salad with vinegratte.