Massaged Kale Salad with Lemon Vinaigrette
For the dressing:
2 Tbsp. Seasons Family Reserve Extra Virgin olive oil
2 Tbsp. Seasons Basil infused Extra Virgin Olive Oil
2 tbsp. Seasons Lemon White Balsamic Vinegar
1 Tsp. Dijon Mustard (available at Seasons)
1 clove garlic, finely minced or pressed
½ Tsp. Season Pepe e Aglio (black pepper blend)
Seasons Fleur de Sel, to taste
For the salad:
1 bunch curly kale, about 8-12 oz.
1 Tbsp. Seasons Family Reserve Extra Virgin olive oil
¼ Tsp. Seasons Fleur de Sel
1 Tsp. Fresh lemon juice
1 ripe mango, peeled and cut into bite-size cubes
1 grapefruit, segmented and cut into bite-size pieces
¼ cup chopped roasted cashews
Thinly sliced red onion (optional)
To make the dressing, combine Seasons Lemon White Balsamic Vinegar, Dijon mustard, garlic, Seasons Fleur de Sel and Seasons Pepe e Aglio in a jar with a tight fitting lid. Shake well to combine. Add Seasons Family Reserve Extra Virgin Olive Oil and Basil Infused Extra Virgin Olive Oil and shake again until the oil is incorporated and the mixture is emulsified. Taste and adjust seasoning as necessary.
Rinse and towel dry the kale. Remove and discard the ribs from the leaves, and tear the curly green portions into bite size pieces. Add the kale to a large serving salad bowl with the 1 Tbsp. Seasons Family Reserve Extra Virgin Olive Oil, ¼ Tsp. Seasons Fleur de Sel and the lemon juice. Toss briefly. Massage the kale leaves for a few minutes until the leaves have become shiny and a deeper green color, about 4 minutes.
Add the mango and grapefruit pieces. Drizzle about half of the dressing over the salad and toss lightly to coat. Taste and add additional dressing as necessary, a little bit at a time.
Top with chopped cashews, thinly sliced onions and serve.