Recipe: Citrus dressing goes perfectly with Fogo de Chao’s kale salad


From the menu … Fogo de Chão Brazilian Steakhouse, 4671 Ashford Dunwoody Road NE., Dunwoody; 678-691-7268; fogodechao.com

We dined at the Dunwoody location of Fogo de Chão and everyone at the table greatly enjoyed the Kale Citrus Salad. It was kale with citrus segments and slivered red onion but what made the dish was the dressing. Could you possibly get them to share the recipe? Thanks.— Lynn Hammond, Canton

General manager and “Head Gaucho Chef” of the Dunwoody location, Alecu Pressi, was happy to send us this recipe. He tells us it was originally introduced as a seasonal item but it was so popular, it’s now on the Market Table of all Fogo de Chão locations. He wrote, “So much more than a superfood, kale has been a quintessential part of Brazilian cuisine for generations. While typically much more flat-leafed kale is used in Brazil (versus the curly kale found in the United States), kale pairs perfectly with sweet, juicy citrus and honey in this light, delicious salad.”

The salad includes orange supremes, segments of orange with no membrane or pith. It’s a bit time consuming but leaves you with perfect segments of citrus. Another bonus is that you can squeeze the “skeleton” of the orange for the fresh orange juice needed in the dressing. To cut citrus supremes, trim the ends off the fruit and then slice off the peel and pith, following the shape of the fruit. Insert your sharp knife into a segment, next to the membrane. Then slice along the adjacent membrane until you have released the flesh. Transfer the flesh to a bowl and continue working your way around the fruit. Then squeeze the remainder of the fruit to release the juice.


Reader Comments ...


Next Up in Food

Seven Day Menu Planner
Seven Day Menu Planner

5/6 Family Sunday Make a family-friendly Pot Roast (see recipe) for today’s gathering. Accompany the flavorful combination with mashed red-skinned potatoes, steamed sliced zucchini, a mixed green salad and whole-grain rolls. For dessert, scoop lemon sherbet. Plan ahead...
History Center’s ‘Barbecue Nation’ looks for America in smoky meat
History Center’s ‘Barbecue Nation’ looks for America in smoky meat

In the fall of 1793, President George Washington crossed the Potomac River and headed toward a construction site. He was joined by a group of masons, a regiment of artillery, and a crowd of onlookers. There, in an elaborate ceremony, they laid the cornerstone for what would become the United States Capitol building. To celebrate, they ate 500 pounds...
An eatery with a 24-scoop sundae is coming to Midtown
An eatery with a 24-scoop sundae is coming to Midtown

The King Kong Sundae at Sugar Factory / Photo from the Sugar Factory Facebook page Prepare for a sugar coma. Las Vegas-based Sugar Factory American Brasserie will open its first Georgia location in the spot formerly occupied by Mi Cocina at 1080 Peachtree St. in Midtown. Mi Cocina closed in 2016 after four...
Check out the menu for Tanaka Ramen, now open in Town Brookhaven
Check out the menu for Tanaka Ramen, now open in Town Brookhaven

The exterior of Tanaka Ramen / Photo from the Tanaka Ramen Facebook page Get your slurping pants on — there’s a new spot for ramen in Brookhaven. Tanaka Ramen opened this week in the Town Brookhaven development in a space previously occupied by Boneheads. The menu offers several kinds of pork, chicken and vegetarian ramen bowls with a choice...
Made in Georgia: Sourdough starter grows into Georgia Sourdough crackers
Made in Georgia: Sourdough starter grows into Georgia Sourdough crackers

The adventurous bakers among us have tried our hand at sourdough baking a time or two. Maybe we cosseted a jar of starter long enough to bake a few loaves of bread, but we lost interest and soon we lost our starter as well. Tracy Gribbon, founder of Georgia Sourdough, started her handmade sourdough cracker business as a way to use up a...
More Stories