Serves 4; yields 1
cup dressing
Dressing
¼ cup sesame oil
½ cup blended oil
Paste from 1 clove garlic
Zest of ½ orange
Zest of ½ lemon
¼ cup segments and juice of 1–2 oranges
½ teaspoon fresh ginger, peeled and
minced
½ teaspoon Dijon mustard
1 teaspoon honey
1 teaspoon turmeric
Kosher salt and freshly cracked black
pepper, to taste
Salad
1 head kale, washed, ribs removed and
discarded, and leaves sliced
into bite-sized pieces
1 cup broccoli florets
1⁄8 cup thinly sliced red onion
¼ cup hazelnuts, toasted (see Chef’s Tips
on nuts and seeds) and roughly chopped
¼ cup golden raisins
Dressing
Combine both oils in a pourable liquid
measuring cup, and set aside.
Combine the remaining ingredients in a
mixing bowl. To emulsify the
dressing, vigorously whisk the mixture
while slowly pouring the oils in
a constant, steady stream (How to make a vinaigrette)
Salad
Toss all the salad ingredients in a large
bowl. Prior to serving, add
dressing to taste.
Recipe as seen in Cooking Across America



