Updated: Oct 14
Grilled greens achieved culinary importance a few years ago when chefs were looking for new flavors. But grilling greens is an important technique in both bringing out flavors of the greens, and also, to make the tougher leaves easier to chew. The little bit of water used provides just enough steam to not let the leaves burn. I do love grilled greens and this salad is the reason I do.
Tender kale is quick charred with salt and pepper and drizzled over with a tart and minty yogurt dressing and topped with hazelnuts. Earthy, nutty and bright, this salad is both super healthy and delicious. Always get more kale than you think you will need, it wilts to very little and this salad will disappear fast.
There are some cookbooks that make me happy when I cook from them. The flavors and dishes are amazing. I waited a long time before I decided to buy this book, and then regretted that decision. This is a beautiful book, the recipes are very unique in how this genius chef puts together flavors and dishes. All the recipes pop with flavors, beautifully laid out dishes, and wonderful food. This restaurant is definitely on my bucket list the next time I am in Venice, California.
For more delicious recipes from this cookbook click here.
For the dressing:
1/2 cup shallots, thinly sliced
4 tablespoons oilve oil
1/4 cup mint
1-2 teaspoons lime/lemon juice
1 teaspoon white pepper, or black
Salt, to taste
1 cup Greek yogurt
For the Kale:
3 large bunched kale, de-stemmed and washed throughly
3 tablespoons olive oil
Salt, to taste
1/2 teaspoon pepper
2-3 tablespoons water
1/4 cup hazelnuts
To make the dressing:
Add the oil to a small frying pan and sauté the shallots with a pinch of salt on the slowest flame your stove will allow. Stir every minute or so for about 15 minutes, the shallots will turn soft and start to caramelize over time. Do not brown, it has to be really slow and tender. Cool.
Mix the cooled shallots with the rest of the ingredients and blitz in a small blender till smooth. taste and adjust salt and mint. Set aside in the fridge.
Wash the kale and toss with the oil, salt and pepper. Do not add extra water if still wet, only if completely dry. Layer the kale on a foil lined baking sheet, they do not have to be in a layer and broil in a very hot oven for 30 seconds. Remove and turn the kale over and grill for another 30-60 seconds till you see most of the kale wilt and char in 1-2 spots. Remove and cool.
Alternatively, grill on a gas or charcoal grill for the same times.
Toast the hazelnuts over a low flame till toasted and aromatic, about 5 minutes. Cool and chop roughly.
Add the wilted kale to a bowl and drizzle with most of the dressing. Sprinkle the hazelnuts on top.