Serves 2-4 • 10 minutes with prep

Kale, Celery & Candied Walnut Salad

Clean, crisp with a wisp of marmalade miso marvel.

INGREDIENTS

1- Cara Cara & Hibiscus Marmalade - 2 Tablespoons

2- Meyer Lemon - 1 Lemon

3- Dinosaur Kale - 2 Bunches

4- Olive Oil - Dress To Preference

5- Miso - 2 Tablespoons

6- Walnuts - 2 Handfuls, Toasted

7- Brown Sugar - 3 Tablespoons

8- Vinegar - For Soaking

9- Celery - 4 Sticks

10- Pecorino - Season To Preference

11- Whole-Grain Mustard - 1 Tablespoon

INGREDIENTS

Cara Cara & Hibiscus Marmalade

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2 Tablespoons

Meyer Lemon

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1 Lemon

Dinosaur Kale

2 Bunches

Olive Oil

Dress To Preference

Miso

2 Tablespoons

Walnuts

2 Handfuls, Toasted

Brown Sugar

3 Tablespoons

Vinegar

For Soaking

Celery

4 Sticks

Pecorino

Season To Preference

Whole-Grain Mustard

1 Tablespoon

STEPS

1

Cut celery up into thin slices and soak in vinegar.

2

Wash and chop kale before massaging with lemon juice and olive oil.

3

Heat pan and scatter brown sugar evenly on its surface. Wait until sugar dissolves and add the walnuts.

4

Remove from heat and stir until all the walnuts have combined with the melted sugar. Place on a plate to cool.

5

Mix marmalade, miso and mustard with lemon juice and olive oil in a small bowl until combined.

6

Assemble all ingredients in serving bowl, shave some pecorino on top and pour over dressing.

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Kale, Celery & Candied Walnut Salad

Clean, crisp with a wisp of marmalade miso marvel.

SERVING SUNSHINE

Delight in our sweet and tangy marmalade, exclusively handmade with fresh Ojai Pixie Tangerines from Marmalade Grove. Grown under the Californian sun, our thousand little suns taste bright with every bite. 

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