For the last few days, I had it in my head that I wanted to make a kale salad with toasted hazelnuts on top. I looked around the kitchen to see what else I had to use, and this is what I came up with. I started by supreming an orange and then squeezed the juice from the leftover membrane into a salad bowl. I threw a few big handfuls of chopped kale on top of the juice, drizzled some really nice extra-virgin olive oil on top and massaged the leaves until they softened and melted down a bit. I topped it with the orange pieces, sliced avocado, some chopped, toasted hazelnuts and crumbled goat cheese. I sprinkled a little sea salt and a few cracks of black pepper, and dug in. It was great! I loved the combination of textures, and it was a nice change of pace from the typical salads I make.
Big Flavors Rating: 4 Stars