I (Gaby) can’t even begin to process the fact that summer is almost over! It seems like this year has flown by and I’m not quite ready to part with all the gorgeous summer produce my farmers market has to offer. Today I’m paying tribute to these last few weeks of perfect LA weather with my Nectarine and Kale Salad.
Nectarine and Kale Salad
2 large bunches lactino kale
1 tablespoon freshly squeezed lemon juice
1 teaspoon kosher salt
2 tablespoons orange muscat vinegar or champagne vinegar
3 tablespoons freshly-squeezed orange juice
3 tablespoons olive oil
2 ripe yellow nectarines, pit removed and sliced into wedges
Kosher Salt and freshly Ground Black Pepper
Freshly grated parmesan cheese to finish
Fold each kale leaf in half lengthwise then pull out and discard the center rib. Tear leaves into bite-sized pieces and place in a large bowl.
Add lemon juice and salt to kale and, with clean hands, rub and gently squeeze the kale until it just begins to soften and wilt (it will darken in color). Add orange juice, vinegar, and oil and toss to coat and set aside while you prepare the rest, at least 20 minutes.
Taste salad and add more salt or vinegar, as needed. Add nectarines and the freshly grated cheese. Divide amongst plates and serve.