Lacinato Kale Salad with Grapefruit

  • 3 C raw lacinato kale, stems removed, cut into strips 1 cm wide (measure after cutting)
  • 2 T pine nuts, lightly toasted
  • 1 T shallot, sliced thinly
  • 2 T fresh goat cheese
  • 1 grapefruit, peeled and cut into sections, dividing membranes removed
  • kosher salt
  • black pepper
Dressing:
  • 2 T lemon juice
  • 2 T lemon zest
  • 3 T olive oil
For the dressing: Combine in a dressing bottle or small bowl. Mix well before using.

Mix kale, pine nuts and shallot in a large bowl. Season salad with salt and pepper. Pick goat cheese into small pieces and mix into the salad. Toss the salad with enough dressing to coat leaves. Arrange grapefruit sections on the salad after it is put on the plate so they do not break.
Categories: 
SaladsVegetarian
Yield: 
Serves 2
  • A look at the history of sugar, from art and language to 3-D printing

    Darra Goldstein is editor in chief of The Oxford Companion to Sugar and Sweets, an 888-page reference guide to all things sweet. "The book is really a compendium of human desires, a cultural history of desire for things that are sweet and what it has caused in the world, in both the realm of pleasure and also of pain," she says.

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Before paper confetti was invented, people threw candied nuts and plaster

A history of confetti from The Oxford Companion to Sugar and Sweets edited by Darra Goldstein.