Use a sweet grapefruit such as a Cocktail grapefruit to balance the earthy kale. Serves 3 – 4 as a side salad.
- 1 bunch organic kale
- 1 organic Cocktail grapefruit
- 1 organic lime
- 1 tablespoon LHF California extra-virgin olive oil
- 1 teaspoon La Vecchia Dispensa balsamic vinegar
- Diamond kosher salt and Pohnpei Pepper Co. fresh pepper
Slice the kale into thin strips. (One way to do this is to layer the kale leave on top of each other, roll like you would a cigar, and then slice diagonally.)
Peel and chop the grapefruit segments, removing any seeds and pith.
Juice the lime, removing the pits and pith
In a large bowl, drizzle the kale with the olive oil. Using your hands, work the olive oil into the kale, massaging and squeezing the leaves.
Dust with salt and pepper, then toss with the lime juice and vinegar.
Add in the grapefruit segments. Allow to rest 15 – 30 minutes to allow kale to soften and gently re-toss just before serving.