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Everyday Food & Drink Recipes

Kale and Grapefruit Salad with Warm Bacon Wild Mushroom Dressing

Americans are seeking international adventures in an unexpected place – their own kitchens. In a recent survey, Florida Grapefruit discovered that nearly 70 percent of Americans ages 45 to 64 think it’s important to taste or try new ethnic foods, recipes or dishes.

Florida grapefruit, that zingy favorite, is collaborating with celebrity Chef Aarti Sequeira to help bring Americans’ food wishes to life. Chef Aarti has created bold, exotic recipes that correspond with top culinary adventures identified by the survey, from spicing up everyday meals with trendy ingredients to adding sophistication to beverages with fresh herbs.

Kale and Grapefruit Salad with Warm Bacon Wild Mushroom Dressing

1 to 2 bunches black kale (about 1 pound), washed, stalks removed, sliced into 1/4-inch ribbons
1/4 cup extra virgin olive oil, divided, plus more for massaging
3 slices thick-sliced bacon, roughly chopped
8 ounces wild mushrooms, thinly sliced (recommended: crimini and chanterelle)
1 medium shallot, minced (about 1/4 cup)
1/4 cup champagne vinegar
1/4 cup 100% Florida grapefruit juice
1 tablespoon honey
1/3 cup toasted hazelnuts, roughly chopped
1 large ruby red grapefruit, cut into segments
Kosher salt and freshly ground black pepper

Place kale in a very large bowl. Sprinkle with a couple of pinches of kosher salt and a very light drizzle of extra virgin olive oil. Now, begin “massaging” the kale; squeeze fistfuls of the leaves and rub between your fingers. The kale will begin to wilt within minutes! Once uniformly wilted, set aside on the counter and prepare the dressing.

Grab a medium saut pan or skillet and place it over medium-low heat. Add bacon pieces and cook, stirring every now and then, until most of the fat has rendered off and bacon bits are brown and just crispy. Using a slotted spoon, remove bacon to paper-towel lined plate. Pour off bacon fat into a measuring cup. If necessary, add enough extra virgin olive oil to make 1/4 cup. Pour back into saut pan.

Add the mushrooms, stir to coat in the fat, then spread out into an even layer. Don’t touch them for 3 to 5 minutes! They will start to soften and sizzle. Now stir and cook, stirring often until they are golden brown around the edges. Stir in the shallots and cook until the whole mixture is browned and aromatic.

Add champagne vinegar, scraping up any brown bits on the bottom of the pan with your spoon. Turn the heat off. Add 2 tablespoons extra virgin olive oil, the grapefruit juice and 1 tablespoon honey. Stir together, taste for seasoning and adjust according to your palate.

Sprinkle kale with hazelnuts, bacon bits and grapefruit segments. Pour warm dressing over the top and serve immediately.

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