0 (0)

Salads, Vegetarian

Grilled Russian kale with yogurt dressing and toasted hazelnuts

Grilled Russian kale with yogurt dressing and toasted hazelnuts
Bob Chamberlin / Los Angeles Times

On a recent afternoon in the sun-filled kitchen at the back of Gjelina restaurant in Venice, chef Travis Lett mans an oven in which he's baking several loaves of golden-crusted bread. "I'm looking for good color, nice 'ears,' " Lett ... Read more

Total time: 25 minutes | Serves 4
  • 1 cup Greek yogurt
  • 1 shallot, very thinly sliced
  • 1 clove garlic, minced
  • 10 mint leaves, chopped
  • 1/4 cup plus 3 tablespoons extra virgin olive oil, divided
  • 3 to 4 tablespoons red wine vinegar, or to taste
  • Salt
  • Freshly ground pepper
  • 1/2 cup raw hazelnuts (skin on)
  • 2 bunches Russian kale, stems removed

Step 1Heat the oven to 350 degrees, and heat a grill pan over medium-high heat until hot.

Step 2In a mixing bowl, combine the yogurt, shallot, garlic, mint, one-fourth cup olive oil, 3 tablespoons red wine vinegar, one-fourth teaspoon salt and one-fourth teaspoon pepper. Adjust the vinegar, salt and pepper to taste. This makes about 1 1/2 cups dressing, more than is needed for the remainder of this recipe. The dressing will keep for up to 3 days; keep covered and refrigerated until ready to use.

Step 3Place the hazelnuts on a jellyroll pan and toast in the oven until fragrant and golden, about 8 to 10 minutes. Transfer the hazelnuts to a clean, damp kitchen towel and rub to remove the skins. Roughly chop and set aside.

Step 4Place the greens in a bowl and lightly coat with the remaining 3 tablespoons olive oil. Lightly season with a pinch each of salt and pepper. Splash with a little cold water to help create steam on the grill. Place the greens on the hottest part of the grill until it slightly chars, 1 to 2 minutes depending on the temperature of the grill. Start to move the greens around to avoid burning and continue wilting for another minute or so. They should be slightly charred around the edges and nicely softened in the center. Remove the greens to a large bowl and toss with enough dressing to lightly coat. Divide the salad among 4 serving plates, and divide the hazelnuts among the servings, sprinkling them over each salad. Serve immediately.

Note: Adapted from Travis Lett of Gjelina.


Carrots, cauliflower and fennel with harissa and caraway
Carrots, cauliflower and fennel with harissa and car...

Stir-fried baby bok choy
Stir-fried baby bok choy

Meyer lemon green beans
Meyer lemon green beans

SH South Pole Specials
SH South Pole Specials

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Salads

Friday night salad with toasted cumin, honey and lime dressing
The Foundry on Melrose chopped salad
Chinois chicken salad
Blanche's Cabbage With Bacon