good commons kale salad

from chef matthew wexler at good commons retreat center in plymouth, massachussetts.

ingredients

1 large bunch of flat leaf kale
2-3 green onions, chopped
2-3 carrots, peeled and grated
dressing (proportions are 2 parts vinegar to 3 part oil if you need to make more or less)
1/2 cup rice wine vinegar
juice of 1/2 lime
honey
chopped shallots
grated fresh ginger
salt and pepper to taste

1
wash the kale. de-stem (slice along the edge of the stem. discard stem). slice the kale crosswise 1/2-inch thick. salt a large pot of water (it should taste like sea water). bring to a boil. meanwhile, set up an ice bath in a large bowl in the sink. place a strainer in the ice bath so that it’s submerged (you’re going to put the kale in there when you’re done blanching it. the strainer makes it mucho easier to extract the kale from the ice bath. make sense?). blanche the kale approx. 30" (time will vary depending on how much kale you’re using). take kale out using tongs and plunge into the ice bath (this stops it from cooking, so it keeps that lovely green color and doesn’t turn the color of your mother’s 1972 avocado green fridge). spin the kale in a salad spinner. pat dry with a paper towel.
2
combine all the dressing ingredients EXCEPT the oil. slowly drizzle 3/4 cup grapeseed or canola oil in as you whisk so the dressing emulsifies.
3
toss kale and carrot with dressing. sprinkle with chopped green onion. serve immediately. enjoy!

Source: margaux