Raw Kale and Citrus Salad

My friend Emily and her mom were in town last weekend for a yoga workshop. Emily called and suggested we all have dinner together. I offered to cook and this is the first of two dishes I made. Despite the black kale and the blood oranges (which Emily raised an eyebrow at, and which I admitted were "kind of goth"), this is a bright salad. Seasonal, not Seasonal Affective Disorder.

1 bunch kale
2 cara cara oranges
2 blood oranges
1 meyer lemon, zested and juiced
1 large shallot, minced
1/4 cup olive oil
coarse salt and pepper

Cut tough stems away from the kale, then slice leaves into thin, long strips.

Carefully cut the peel away from the oranges, then slice them crosswise. If the slices are large, half or quarter them. Combine with the kale.

Add the lemon zest, juice, and shallots to the bottom of a large bowl. Whisking, add the olive oil, then a little salt and pepper. Pour over the kale and oranges and toss with your hands to coat. Let sit for half an hour before eating; the acidic citrus will soften the kale as it sits.

(inspired by)