Grapefruit Kale Chiffonade Salad

Grapefruit Kale Chiffonade Salad – a brightly colored and vibrantly flavored array of textures will satisfy all senses – sweet, savory and tart; crunchy, salty, and fresh!

 

I made a new kale salad yesterday. I chiffonaded the kale.

Then piled it high in glorious salad freshness, and added grapefruit segments and hazelnuts.

Kale and grapefruit and hazelnuts, oh my.

One thing I definitely learned in my class this month?

The beauty of massaging kale.

I am now positive that I have enjoyed this phenomenon at restaurants, but have never done it myself. I always thought, meh, that’s weird, giving it a side eye.

um, guys? I have been proven wrong. Massaging kale is absolutely the best thing you can do it, and wow it makes a fantastically awesome salad – breaking down the kale, giving it a softness, infusing whatever flavors you give to the dressing that massages…

It is messy, but absolutely worth that mess.

So I’m thinking massaging and chiffonading is just the perfect thing for a salad.

Grapefruit Kale Chiffonade Salad

soy, dairy, gluten free, vegan

serves 4-6

INGREDIENTS:

4-5 large bunches kale, stems/ribs removed
1 grapefruit, peeled
1/2 cup candied hazelnuts, chopped 

INSTRUCTIONS:

Chiffonade kale (roll up and slice thin). Place in large bowl and massage with dressing (recipe below). Peel grapefruit and remove pith. Divide each segment into 2-3 pieces each, add to kale. Top kale and grapefruit with chopped hazelnuts, serve immediately.

maple grapefruit dressing

soy, dairy, gluten free, vegan

juice of 1 grapefruit
2 tablespoons olive oil
1 tablespoon tahini
1/2 tablespoon maple syrup
pinch sea salt 

Using a whisk or blender, combine all ingredients. 

I am already thinking of the next time I can make this salad. Preferably when I am having at least a few people over, so I can double the recipe and make a lot.

Yum.