kale salad with toasted hazelnuts, soft gorgonzola and grapefruit balsamic

when life gives you kale...make salads, pesto, chips, stir frys!

when life gives you kale…make salads, pesto, chips, stir frys!

kale salad with toasted hazelnuts, soft gorgonzola and grapefruit balsamic
Recipe type: hearty salad
Author: elena (adapted from russ parsons, L.A. TIMES)
Prep time: 20 mins
Cook time: 8 mins
Total time: 28 mins
Serves: 4-6
the massaged kale combined with toasted nuts and flavorful cheese is a nice change from the usual lettuce salad

  • 2 bunches kale (i use 2 different types – russian and tuscan)
  • 1/3 cup toasted hazelnuts
  • 1/3 cup crumbled soft gorgonzola (or strong flavored cheese of your choice)
  • 2 tablespoons very thinly sliced red onion (soak in ice water for 10 min.)
  • 1 tablespoon baker & olive hojiblanca EVOO or EVOO of your choice
  • 1/4 teaspoon sea salt (sometimes i use truffle salt for extra flavor)
  • 2 teaspoons baker & olive grapefruit white balsamic or cara cara white balsamic (you’ll become addicted!)
  • freshly ground blackpepper to taste
  • 1 clove garlic very finely chopped or microplaned (optional) mixed in with oil and salt, if using
  1. preheat oven to 350 degrees
  2. toast hazelnuts for 8 minutes or until fragrant, cool
  3. remove and discard tough center stalks of kale
  4. stack 3 or 4 kale leaves and chop roughly into bite-sized pieces until all kale is chopped
  5. add chopped kale to large salad bowl (i like to use a yellow bowl for contrast)
  6. drizzle with 1 tablespoon hojiblanca EVOO (or your choice)
  7. sprinkle with 1/4 teaspoon salt
  8. massage kale with your hands and “don’t be timid” as russ parsons suggests
  9. the texture of the kale will be silky, color will become deeper and kale will reduce in volume as it breaks down
  10. pat dry the onion slices and add to kale
  11. just before serving: drizzle with baker & olive grapefruit or cara cara white balsamic
  12. sprinkle hazelnuts evenly over salad
  13. sprinkle gorgonzola (if using) evenly over salad
  14. optional additions at this point: sections of fresh cara cara orange, sections of grapefruit, cubes of avocado, or dried apricots.
  15. NOTE: my recipe is based loosely on russ parsons’ (food editor of the L.A. TIMES) recipe, but adapted for baker & olive products, the surplus of kale in our garden and our absolute love of hazelnuts and gorgonzola.
  16. enjoy!

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