Dear SOS: I am addicted to the Tuscan kale salad at Little Dom's in Los Angeles. I love kale no matter how I prepare it, but it never tastes quite as delicious as the Dom's salad.
I am hoping it's 100% guilt free, but maybe there's a sinful ingredient in there somewhere? Any chance you can look into this for me?
Dear Elise: Because of its rather tough texture, greens like kale are often cooked to tenderize them before serving. But gently rubbing a bright vinaigrette onto the cut greens also works to soften their texture, making for a wonderfully fresh salad with crisp, assertive notes. Top it with a few grilled baby carrots for an extra touch of color, and you have a finished dish in under 30 minutes. Forget the guilt; I think it's rather virtuous.
Little Dom's Tuscan kale salad with grilled heirloom carrots
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Total time: 25 minutes
Servings: 2 to 4
Note: Adapted from Little Dom's in Los Angeles
4 baby heirloom carrots, peeled
1 tablespoon extra-virgin olive oil
1/4 teaspoon coarsely chopped oregano
1 teaspoon balsamic vinegar
1. In a small pot of salted, boiling water, blanch the carrots just until tender, 1 to 2 minutes. Remove and shock the carrots in a bowl of ice water to stop the cooking process, then drain and split lengthwise.