- By C. W. Cameron For the AJC
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.