Straight out of Julia Robert’s garden this salad is fresh, peppery, tangy, crunchy and yummy from start to finish. I picked the kale and arugula myself.
5-6 leaves of kale, torn off the stem
2 large handfuls of fresh arugula
1 tangerine, each section cut in half
1 Tbsp. sunflower seeds
2 Tbsp. champagne vinegar
4 Tbsp. grape seed oil
salt and pepper
juice from 1/2 a lemon
In a salad bowl combine kale and arugula. Add tangerine and sunflower seeds. In a small bowl whisk vinegar and lemon zest and juice. As you whisk slowly add the oil. Finish with salt and pepper and dress. Yum. Thank you Julia.