Crisp Kale Salad
November 2011
Makes: 4 servings
Prep: 15 mins
- 4 cups stemmed, shredded kale
- 1 small red onion, halved and thinly sliced
- 1/4cup fresh tangerine juice, plus 2 tsp. zest
- 1/4cup EVOO
- Salt and pepper
- 1/2cup coarsely chopped toasted hazelnuts
- 3 ounces shaved ricotta salata or pecorino-romano cheese
- In large bowl, toss kale, onion, tangerine juice, EVOO, 3/4 tsp. salt and 1/2 tsp. pepper; let stand 15 minutes to tenderize. Gently toss in tangerine zest, hazelnuts and cheese.