Lacinato Kale Salad with Shaved Beet & Hazelnuts

By Chef Peter Calley of Culinary Hedonism

This super-healthy winter salad makes a great first course for a dinner party, or a delicious and hearty lunch. The kale and beets can stand up to the dressing, so you can make it ahead of time and take with you to work.

Prep time: 20 minutes
Cooking time: 10 minutes

Yield: 4 servings

For the Salad
1 bunch Lacinato kale, washed, dried, destemmed, and torn into bite-size pieces
1 small beet, peeled and shredded
2 grapefruits, supremed
½ cup hazelnuts, toasted and roughly chopped
½ coarsely shaved parmesan (optional)  

For the Vinaigrette
Mason jar with lid
1 orange, zested and juiced
2 cloves garlic, minced
2 tablespoons shallots, minced
1 tablespoon apple cider vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
¾ cup extra-virgin olive oil
Sea salt and freshly cracked black pepper to taste


  1. To make the vinaigrette, combine all ingredients in a Mason jar. Close jar and shake vigorously until emulsified. Dressing can be made three days ahead. Separation is natural; just shake again to combine before dressing your salad.
  2. To assemble salad, combine kale, beet, grapefruit, hazelnuts, and cheese (if using) in a large bowl. Toss with dressing and allow to macerate for 5–10 minutes before serving.