Grilled kale with shallot-yogurt dressing and toasted hazelnuts

Grilled greens achieved culinary importance a few years ago when chefs sought new flavours. But grilling greens is an essential technique for bringing out the flavours of the greens and making the tougher leaves easier to chew. The little bit of water used provides just enough steam to prevent the leaves from burning. I love grilled greens, and this salad is the reason I do.

Tender kale is quickly charred with salt and pepper, drizzled over with a tart and minty yoghurt 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.

Some cookbooks make me happy when I cook from them. The flavours and dishes are excellent. 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 unique in how this genius chef puts together flavors and dishes. All the recipes pop with flavours, beautifully laid out dishes, and wonderful food. This restaurant is on my bucket list the next time I visit Venice, California.

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Ingredients:

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 your stove's lowest flame. 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 it is still wet; only if it is 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 until 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 exact times.

Toast the hazelnuts over a low flame till toasted and aromatic, about 5 minutes. Cool and chop roughly.

To assemble:

Add the wilted kale to a bowl and drizzle with most of the dressing. Sprinkle the hazelnuts on top.