Kale Caesar Salad with Hazelnuts and Meyer Lemon & Blood orange

Kale Caesar Salad with Hazelnuts and Meyer Lemon & Blood orange

Ingredients

Salad ingredients:

1 large bunch Dinosaur Kale

1/3 cup toasted hazelnuts, roughly chopped for top of salad

1 tablespoon capers

4-5 blood oranges chopped

1 handful fresh flat-leaf parsley, roughly chopped

lemon zest  

For the Caesar dressing:

1/3 cup toasted hazelnuts

2-3 cloves garlic

3/4 cup cashew nuts to 1  ½ cup water

2 tablespoons hazelnut oil (or olive oil)

3 tablespoons fresh Meyer lemon juice  and zest

1 heaping tablespoon capers

4 teaspoons caper brine

1 teaspoon vinegar

Sea salt & freshly ground black pepper

Instructions

To make the dressing, first soak hazelnuts for a hour or more, then drain Add in the cashew nuts,- water, lemon juice, capers, caper brine, garlic, salt, pepper, and vinegar. blend until the mixture is thoroughly blended. Once you have mixed the dressing, taste and adjust seasonings as needed. Add in salt and a healthy dose of freshly ground black pepper. If the dressing doesn’t taste briny enough, add in a bit more of the caper brine. Set aside.

To assemble the salad, slice the kale into thin strips with a sharp knife chiffinode. Toss the kale with the dressing and any other ingredients If the dressing is too thick, feel free to dilute with a bit of water or more oil. Sprinkle the salad with remaining hazelnuts and capers, and season with a few grinds of black pepper.