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| Ingredients | |
|---|---|
| 2 | Cara Cara Oranges |
| 2 | Clementines (segmented) |
| 1/2 bunch | Scallion (thin bias cut) |
| 1 head | Lettuce (washed, whole leaves) |
| 4 oz | Kimchi (provided in Harvest Box) |
| 1/4 head | Cauliflower (florets) |
| 1 bunch | Carrots (cut in half lengthwise) |
| 1 head | Bok Choy (separated) |
| 2 tbs | Tamari |
| 1 | Lemon |
| as needed | Extra Virgin Olive Oil |
Yield: 4 servings
Instructions:
Begin by prepping all ingredients listed above. Juice one orange and for the other orange, cut both ends off and remove the skin and pith. Cut in half lengthwise and then into ½” slices.
In a large skillet add a small amount of oil over medium heat and sauté the carrots ensuring to get a little color but leaving a little crunch, 3-5 minutes (al dente). Set aside. In the same pan, sauté the cauliflower the same way and also set aside. Lightly salting each ingredient as you sauté.
Turn the heat up to medium high and sauté the bok choy, 2-3 minutes, lightly salting again. When the bok choy are done, return the carrots and cauliflower to the pan and toss to warm. Immediately add the orange juice and tamari to the pan to deglaze. It should promptly begin boiling and reducing. Reduce the liquid by about ⅔, stirring the vegetables occasionally to evenly glaze for about 2-3 minutes. Remove from the heat to prevent overcooking.
Arrange the carrots, cauliflower and bok choy on a large platter in an abstract way. Toss the lettuce in the juice from one lemon and 1 TBS of olive oil and scatter over and in the vegetables. Finish the salad with the kimchi, clementine, orange slices and scallions. Option to add finishing salt.
Enjoy!
