Kale, Blood Orange and Hazelnut Salad for Two

Last night I adapted this recipe from Martha Stewart, found via The Bitten Word, for two instead of ten.

For two
1 bunch of regular kale tied up like you find at the grocery store. Stems and ribs removed, shredded
2 blood oranges
Maybe 1/8 cup roasted filberts
1 2/3 tablespoons balsamic vinegar
1 2/3 tablespoons olive oil
Salt and pepper

I peeled one orange and sliced it up, then juiced the other one. My neighborhood grocery store only had filberts, so I roasted those for about 15 minutes @ 350 until they smelled roasted. Then I rubbed them together with my hands to remove the skin. I poured the orange juice over the kale, orange slices and filberts, then combined the vinegar, oil, salt and pepper. Poured that over and let sit for 30 minutes.

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

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

It was really good. The roasted nuts really take over and the blood orange is delicious. 30 minutes was enough time to break down the tough kale leaves. It was yummy and seasonal! And good for you: antioxidants, fiber, vitamin A, calcium, beta-carotene and lutein.

Photo from here.