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Little Dom's Tuscan kale salad with grilled heirloom carrots

Time 25 minutes
Yields Serves 2 to 4
Little Dom’s Tuscan kale salad with grilled heirloom carrots
(Kirk McKoy / Los Angeles Times)

Grilled carrots

1

In 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.

2

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

3

On 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

1

In 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).

2

Plate 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.

Adapted from Little Dom’s in Los Angeles.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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