A December Full of Recipes: Kale and Hazelnut Salad with Sesame-Citrus Vinaigrette ~ Chef Nicole Roarke

nicoleroarke and kale salad1_yvonnealbinowski fakefoodfree

Photo of Chef Nicole Roarke by Yvonne Albinowski and Kale Salad photo via Fake Food Free

This past summer our Back of the House story featured J.A. Heneghan’s Tavern in Point Lookout. It was then that we had the distinct fortune, and pleasure, to meet Chef Nicole Roarke. Nicole takes traditional pub food and elevates it to a fresh, healthy and, dare we say, even a sexy level. Her kale salad is sure to keep you feeling a bit sexier…especially if you have been over indulging in holiday sweets!

Kale and Hazelnut Salad with Sesame-Citrus Vinaigrette
Serves 8
Dressing (yields 2 cups)
½ cup sesame oil
1 cup blended oil (see Chef’s Tips on how to make a blended oil)
Paste from 1 clove garlic (see Chef Tips on garlic)
Zest of 1 orange
Zest of 1 lemon
juice of 1 -2 oranges (to yield ½ cup)
½ teaspoon fresh ginger, peeled and minced
½ teaspoon Dijon mustard
1 teaspoon honey
1 teaspoon turmeric
Kosher salt and freshly cracked black pepper, to taste

Salad
1 head kale, washed, ribs removed and discarded, and leaves torn into bite-sized pieces
1 cup broccoli florets (if needed cut into bite sized pieces)
1⁄8 cup thinly sliced red onion
¼ cup hazelnuts, toasted (see Chef’s Tips on toasting nuts) and roughly chopped
¼ cup golden raisins

Dressing
Combine both oils in a pourable liquid measuring cup, and set aside. Combine the remaining ingredients in a mixing bowl. To emulsify the dressing, vigorously whisk the mixture while slowly pouring the oils in a constant, steady stream.

Salad
Toss all the salad ingredients in a large bowl. Prior to serving, add dressing to taste.

 

 

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