Saturday, March 6, 2010

Kale Salad with Blood Orange and Meyer Lemon

Kale Salad with Blood Orange and Meyer Lemon
Serves 4

1 bunch black kale
2 small blood oranges, segmented, juice reserved (about 3 tablespoons juice)
Zest of 1 Meyer lemon (about two teaspoons)
1 large shallot, finely chopped (about 2 tablespoons)
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 cup of hazelnuts-toasted and roughly chopped

Wash kale and pat off excess water, trim the bottom an inch or two. Slice leaves crosswise into 1/4-inch-wide ribbons.
In a large bowl, whisk together the blood orange juice, Meyer lemon zest, shallots, olive oil, 1/4 teaspoon salt, and a good crack of black pepper. Add the kale and, using your hands, massage the dressing into the leaves. Add the blood orange segments and toss to combine.
Let stand for 20 minutes. Taste and season with more salt and pepper, and top with hazelnuts.

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