Monday, August 25, 2014

Crisp Kale Salad


Jenna made a delicious meal for us after we came home from moving Kathleen in to college a week or so ago.  If you haven't tried Kale, give this a try.  It was excellent.  Jenna subbed a few things(she is allergic to hazelnuts) and we didn't have an orange! 
Crisp Kale Salad
Every Day with Rachael Ray 9/14

4 c stemmed, shredded kale
1 small red onion, halved and thinly sliced
2 tsp tangerine or orange zest  plus 1/4 c juice(we used grapefruit)
1/4 c extra virgin olive oil
1/2 c coarsely chopped toasted hazelnuts(we used almonds)
3 oz shaved parmesan or romano cheese

In a large bowl, toss kale, onion, juice, EVOO, 3/4 tsp salt and 1/2 tsp pepper.  Let stand for 15 minutes to tenderize.   Top with zest, nuts and cheese.

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