03 Jul Charred Kale Salad
|Serves 4 to 6|
1 lb. “washed and dried” stemmed Kale (1 or 2 bunches)
The Salad Dressing:
2 tablespoons extra-virgin olive oil
In a small bowl, place the lemon juice, garlic, and salt.
|Preheat a Grill Pan or Grill to High Heat |
From each kale leaf, cut off the stem and its central rib before placing it in a large bowl. Lightly mix in a small bowl or cup ¼ teaspoon of salt and 2 tablespoons of grapeseed oil. Toss this mixture into the bowl until the kale is evenly coated.
Grill the Kale:
Grill the kale leaves until golden brown on each side (about 45 seconds per side). This grilling should be done in batches. Now, chop the leaves into bite-size pieces and place them in a large bowl. Add cooled butternut squash cubes, tomatoes, and cheese. Lightly toss the dressing into the bowl to evenly coat the kale.
For serving, place the kale on a platter and garnish with fresh avocado.
• To simplify things, prepare the butternut squash ahead of time and refrigerate. Pre-cooked and packaged squash works well, too.