Tender Kale Salad with Fire Roasted Red Peppers, Charred Lemon & Yogurt Dressing

Tender Kale Salad with Fire Roasted Red Peppers, Charred Lemon & Yogurt Dressing

Ingredients:

1 bunch kale

1 lemon, cut in half, juiced

1⁄4 cup olive oil

2 red bell peppers

For dressing:

2 lemons, cut into 3 rings each

2 Tablespoons white balsamic (Truffle Queen)

1 Tablespoon minced shallot

1 teaspoon sea salt

3 1/2 tablespoons fresh yogurt

1 teaspoon grain mustard

1⁄4 cup avocado, canola oil, or other neutral oil

1⁄2 teaspoon fresh ground pepper

To finish:

1 head frisee

2 teaspoons tarragon, minced

1 bunch chives, minced

Instructions:

1) Clean the kale leaves by grasping the stem between the index and middle finger where

the leaves end and pull the leafy part through your fingers, tearing the leaf from the

stem. In this recipe use only the leaves. Wash kale by placing the leaves in a large bowl

filled with cold water and swishing them around to loosen the dirt. Let the kale sit

undisturbed for five minutes to allow the dirt and grit to settle to the bottom of the bowl.

Gently remove the leaves from the top of the water and drain in a colander. If the greens

are particularly dirty, repeat cleaning process twice.

2) Tear kale into small pieces, place in a bowl. Add juice of one lemon and olive oil to the

bowl. Massage juice and oil into the leaves for 2-4 minutes, until kale is tender.

3) For grilled red peppers and lemons: place peppers (whole) and lemon rings on West

Coast Grill over direct heat. Using tongs, turn until all sides have nice char, 6-10 minutes.

4) Place peppers in a bowl and cover with plastic wrap. This will make removing the skins

easier.

5) Take charred lemons and smash in mortar with pestle. Grind the whole lemon slices

extracting the lemon oils from the peel and into a coarse paste. Place the vinegar, shallot

and salt in a small bowl; let steep for 15 minutes. Add lemon paste to shallots. Whisk in

the yogurt and mustard. Add the oil in a slow steady stream while whisking constantly to

emulsify. Season with pepper. (Alternate: Add lemons to food processor or blender and

blend; add remaining ingredients once lemons are turned into a paste.)

6) Remove skins from the red peppers by wiping with a paper towel or your hands. Cut the

pepper into small dice.

7) Place kale and frisee on platter or individual plates and top with diced red peppers and

yogurt dressing. Sprinkles minced tarragon and chives over the salad. Serve.