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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
Joanne says
I love all the mix-ins this salad has!! Each bite must be so full of flavor and texture! (and goat cheese...which is the best.)
Laura says
Yum! Love this! I still have not tried a massaged raw kale salad, but given that I almost always prefer greens raw I really need to. Also, alas but CL is not working. 🙁
Ashley says
It took me a while to come around to cooked greens, but now I really enjoy them raw, sautéed, fried, baked... Yum!