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Kale, Blood Orange, and Hazelnut Salad

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    Martha Stewart Living, December 2009
    • Yield Serves 10
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    Ingredients

    • 1 1/2 pounds Tuscan black kale or regular kale, stems and ribs removed, leaves shredded
    • 4 blood oranges, segmented, juice reserved
    • 1/2 cup hazelnuts, toasted and chopped
    • 3 tablespoons balsamic vinegar
    • 3 tablespoons extra-virgin olive oil
    • Coarse salt and freshly ground pepper

    Directions

    1. Combine kale, oranges, and hazelnuts in a large bowl. Drizzle with vinegar, oil, and reserved orange juice; toss. Season with salt and pepper. Let stand for 30 minutes before serving.

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