To create an emulsified dressing (one that does not separate) slowly whisk in the oil a few drops at a time to start. Gradually increase the amount of oil in a thin stream until all oil is incorporated. Alternatively, you may place all ingredients in a mason jar and shake before using. INGREDIENTS 3/4 cup olive oil 1/4 cup grapefruit juice (approx. 1/2 of a grapefruit), or other citrus may be used 2 Tbsp shallot, minced (approx. 1 shallot) 2 Tbsp white wine vinegar 1 tsp kosh

Wilting the kale in olive oil tones down the bitterness from the kale and results in a more tender salad that is easier to chew and enjoy. Curley kale is the most common type of kale and has veiny, curly, leaves with thick stems. Tuscan kale, also called lacinato or dinosaur kale, is quicker cooking due to it's smaller, more tender leaves. Also, a great choice for this recipe. Red kale has curly leaves and reddish colored veins with thick stems. Choose kale that is dark green