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WINTER KALE SALAD WITH BLACK PEPPER RED WINE VINAIGRETTE.

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Servings 3

Ingredients
  

Salad

  • 8 large kale leaves washed and destemmed
  • 1/2 apple thinly sliced
  • 1/4 cup feta cheese
  • 1/4 cup pomegranate arils
  • 1/3 cup hazlenuts toasted

Crispy Leeks

  • 3/4 cup thinly sliced leeks
  • 1/4 cup olive oil
  • 1/4 teaspoon smoked salt
  • Black Pepper

Red Wine Vinaigrette

  • 2 tablespoons olive oil from crispy leeks
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon ground black pepper

Instructions
 

  • Thinly chop kale and coarsely chop toasted hazelnuts. Place chopped kale in a large bowl and set aside with other salad ingredients.
  • In a medium frying pan over medium-high heat, warm olive oil and smoked salt. After about a minute, test the oil with a droplet of water. When it sizzles, add thinly sliced leeks and reduce heat to medium. Distribute evenly and swirl in pan as the leeks begin to brown. Stir gently with a silicone spatula to bring any quicker cooking leeks to the center of the pan for an even cook. Once they turn a golden brown, remove from heat and quickly drain oil into a bowl to use for salad dressing. Set crispy leeks aside in a separate bowl.
  • In another bowl, whisk 2 tablespoons of olive oil from crispy leeks with red wine vinegar, sea salt, and black pepper. Let cool at least 10 minutes.
  • Once vinaigrette is at room temperature, pour most of it over chopped kale and gently massage, tossing to incorporate. Add crispy leeks (reserve a few tablespoons for garnish), apple slices, feta, pomegranate, and toasted hazelnuts, tossing gently. Top with the remaining tablespoons of crispy leeks and a few extra pomegranate arils. Serve immediately.