Grilled Kale Salad with Roasted Sungolds

2013-05-16
  • Yield : 4 servings
  • Cook Time : 20m
  • Ready In : 35m
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Ingredients

  • 1/2 cup freshly grated Parmesan
  • 2 tablespoons lemon juice
  • Olive oil
  • Kosher salt
  • 1 cup halved Sungold tomatoes
  • 1/4 teaspoon red pepper flakes
  • 1 bunch curly kale, stems removed
  • 1 small bunch Tuscan kale, stems removed, finely chopped
  • 1 avocado, diced
  • 1/4 cup sliced almonds, toasted

Method

Step 1

Whisk together the Parmesan, lemon juice, 3 tablespoons olive oil and 1/2 teaspoon salt in a medium bowl. Set aside.

Step 2

Preheat the oven to 375 degrees F. Heat a grill or grill pan to high.

Step 3

On a rimmed baking sheet, toss the tomatoes with 1 tablespoon olive oil, 1/3 teaspoon salt and the red pepper flakes. Transfer to the oven and roast until golden brown and wrinkled, about 30 minutes. Let cool.

Step 4

Meanwhile, place the curly kale leaves directly on the hot grill. Grill for about 1 minute per side, until wilted and charred. Remove to a cutting board, chop into bite-size pieces and add to the bowl with the dressing. Add the raw Tuscan kale, avocado, almonds and tomatoes to the bowl; toss to coat.

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