Broadmoor Kale Salad with Squash and Orange Chips

This delicious salad is served at the Broadmoor Resort & Spa in its Tavern Restaurant.  It was created by David Patterson, Executive Sous Chef & Andreas Hartmann, Chef de Cuisine, and makes use of Kale, a SuperFood, and sweet and savory components, including wonderful dried orange slices.

Kale is a leafy green vegetable that belongs to the Brassica family of vegetables.  It is a SuperFood with antioxidant-related benefits, anti-inflammatory health benefits, glucosinolates and cancer-preventive benefits, and  cardiovascular supporting benefits.   Kale is a descendant of the wild cabbage originated in Asia, brought to Europe around 600 B.C and to the US by English settlers in the 17th century.

The sweet orange chips are a lovely addition, but you can use dried orange slices if you prefer to avoid the sugar.  We found two kinds of dried oranges at Trader Joe’s.  TJ’s carries both the unsweetened, crisp, dried orange slices, and, the slightly sweetened, soft, chewy, dried mandarin orange segments.  Both of these are terrific substitutes if you want to skip this step in the preparation.   You can also purchase Chinese 5 Spice used on the squash, but Broadmoor has given us the recipe for this, if you prefer to make your own.

Broadmoor Kale Salad with Orange Chips
This recipe has two SuperFoods -- Kale and Squash. It looks fairly complicated with many ingredients and instructions, but it actually comes together fairly quickly if you plan ahead a bit, and, use purchased orange slices and Chinese Five Spice.
Courtesy of:
Recipes: Salad
Serves: 4
Ingredients
For the Salad Base
  • 2 bunches curly kale leaves
  • 1 - 1/2 diced avocados
  • pinch salt and pepper
For the Kapocha Squash
  • 1 each Kapocha squash
  • 1 dash of Chinese 5 spice
  • 1 ounce of butter
  • salt and pepper to taste
For the Chinese Five Spice
  • 1 ounce star anise, whole
  • 1 ounce clove, whole
  • 1 ounce peppercorns black, whole
  • 1/2 ounce celery seeds, whole
  • 1/2 ounce cinnamon ground
For the Orange-Sage Vinaigrette
  • 1 cup orange juice
  • 2 ounce white balsamic vinegar
  • 2 ounce lemon juice
  • 1 orange, zested and juiced
  • 1/2 ounce garlic paste
  • 1 ounce sugar or sweetener to taste
  • 1 1/2 cups canola oil
  • 1 teaspoon sage, chopped
  • salt and pepper to taste
For the Orange Chips
  • 1 orange
  • 1/2 cup sugar
  • 1/2 cup water
Method
Make the Orange Chips
  1. If you are making your own orange chips (see note), in sauce pot combine the sugar and water and bring to a boil.
  2. Remove from the heat, cool to room temperature and reserve.
  3. Wash and thin slice the orange.
  4. Pull / drag the orange slices through the sugar syrup, place on parchment paper and dry in 160F˚ oven, approximately 4 hours.
Make the Five Spice
  1. In spice or coffee grinder, grind first the star anise, then the cloves, peppercorns and celery seeds.
  2. Combine the freshly ground spices with the ground cinnamon and reserve in air tight container.
Make the Squash
  1. Cut the squash in half and remove seeds.
  2. Season the insides with salt and pepper and sprinkle with a dash of the Chinese 5 spice.
  3. Divide the butter and also place in the inside of the squash halves.
  4. Cover with parchment paper and aluminum foil and bake in a 350F˚ oven for about 30 minutes or until al dente.
  5. Chill, peel, medium dice and reserve.
Make the Dressing
  1. Combine all vinaigrette ingredients and whisk together.
  2. Season to taste and reserve.
  3. Dressing can be made the day before and refrigerated.
  4. Add the sage just prior serving.
Prepare the Kale
  1. Remove the stems from the kale leaves, tear the leaves into bite size pieces and rub them between your hands to bruise the leaves.
Assemble the Salad
  1. Place the torn kale in a stainless steel mixing bowl along with the diced avocados, diced squash and dried orange segments.
  2. Add the vinaigrette dressing, season with salt and pepper, and toss well.
  3. Divide into four serving bowls and garnish with orange chips.
Notes
The sweet orange chips are a lovely addition, but you can use dried orange slices if you prefer to avoid the sugar. We found two kinds of orange at Trader Joe's. TJ's carries both the unsweetened, crispy, dried orange slices, and, the slightly sweetened, soft, dried mandarin orange segments. Both of these are terrific substitutes if you want to skip this step in the preparation. You can also purchase Chinese 5 Spice used on the squash, but Broadmoor has given us the recipe for this, if you prefer to make your own.
 

February 12, 2014 |

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