The Weekend Cook ~ Kale and Hazelnut Salad with Sesame-Citrus Vinaigrette

Per her sister Liz’s request for a healthy lunch, Chef Nicole created a salad inspired by the super food and ever so popular, Kale!

Serves 2; yields 1 cup dressing 

Dressing 

¼ cup sesame oil

½ cup blended oil (see Chef’s Tips video on blended oil)

Paste from 1 clove garlic

Zest of ½ orange

Zest of ½ lemon

¼ cup segments and juice of 1–2 oranges

½ teaspoon fresh ginger, peeled and minced

½ teaspoon Dijon mustard

1 teaspoon honey

1 teaspoon turmeric

Kosher salt and freshly cracked black pepper, to taste

Salad

1 head kale, washed, ribs removed and discarded, and leaves sliced into bite-sized pieces

1 cup broccoli florets

1⁄8 cup thinly sliced red onion

¼ cup hazelnuts, toasted (see Chef’s Tips tab on nuts and seeds) and roughly chopped

¼ cup golden raisins

Dressing

Combine both oils in a pourable liquid measuring cup, and set aside.

Combine the remaining ingredients in a mixing bowl. To emulsify the dressing, vigorously whisk the mixture while slowly pouring the oils in a constant, steady stream (see Chef’s Tips video on vinaigrette).

Salad

Toss all the salad ingredients in a large bowl. Prior to serving, add dressing to taste.