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Quick and Easy, Salads, Vegetarian

Little Dom's Tuscan kale salad with grilled heirloom carrots

Little Dom's Tuscan kale salad with grilled heirloom carrots
Kirk McKoy / Los Amgeles Times

Dear SOS: I am addicted to the Tuscan kale salad at Little Dom's in L.A. 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% ... Read more

Total time: 25 minutes | Serves 2 to 4

Grilled carrots

  • Salt
  • 4 baby heirloom carrots, peeled
  • 1 tablespoon extra-virgin olive oil
  • Pepper
  • 1/4 teaspoon coarsely chopped oregano
  • 1 teaspoon balsamic vinegar

Step 1In 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.

Step 2Toss the carrots in a bowl with the olive oil, one-eighth teaspoon salt, one-eighth teaspoon pepper, oregano and vinegar.

Step 3On a grill heated over medium-high heat, grill the carrots for grill marks and to warm through, 2 to 3 minutes. Remove from heat and set aside in a warm place.

Salad and assembly

  • Juice of 1/2 lemon
  • Juice of 1/4 orange
  • 1/4 teaspoon finely chopped shallots
  • 1 tablespoon balsamic vinegar
  • 3 tablespoons extra-virgin olive oil
  • Salt, pepper
  • 1 bunch Tuscan kale, stems removed and julienned
  • Grilled carrots

Step 1In a large bowl, whisk together the lemon and orange juice, shallots, vinegar, oil and a pinch each of salt and pepper. Toss in the kale, gently rubbing the dressing into the kale (the rubbing will soften the kale slightly).

Step 2Plate the salad, garnishing each serving with grilled carrots. Take any remaining dressing from the bottom of the bowl and pour over the carrots and salad. Serve immediately.

Note: Adapted from Little Dom's in Los Angeles.

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