WINTER KALE SALAD WITH GINGER DRESSING
1 bunch lacinato kale
1 head radicchio
1/3 cup almonds
1/3 cup pistachios
1/3 cup dried apricots, chopped
1/3 cup dried cranberries
2 inches fresh ginger
1/4 cup olive oil
1 tablespoon lemon zest
juice of 1 lemon
1 tablespoon honey
salt and freshly cracked black pepper
1 avocado, pitted, peeled and chopped
Remove the tough inner stem from the kale and cut the leaves into thin ribbons. Chop the radicchio.
Toast the almonds and pistachios in a dry skillet over medium heat, stirring frequently, until golden and fragrant. Transfer the nuts to a cutting board and coarsely chop.
Combine, the kale, radicchio, toasted nuts and dried fruit in a large bowl and toss to combine.
To make the dressing, finely grate the ginger and squeeze out the juice, discarding the dry pithy remains. You should have about 1 tablespoon of ginger juice.
Combine the olive oil, lemon zest, lemon juice, honey and ginger juice and blend or whisk until emulsified and creamy.
Dress the salad , season with salt and pepper and top with the chopped avocado.