If you have been reading my blog for a while or come to my cooking classes you know salads are my thing. I love to create them, photograph them and eat them. Restaurant salads usually leave me disappointed. This is NEVER the case at my favorite restaurant in Orange County, Three Seventy Common. This Is the Three Seventy Common Kale Salad with Citrus Vinaigrette.
Dishes and salad tongs are from my favorite store Anthropologie
Every summer our family spends a week in Newport Beach. We play by the pool, take the grandkids to the beach, stroll the shops, have fun on Balboa Island and take evening boat rides enjoying the breathtaking sunsets… and of course we eat some pretty fantastic food!
There are plenty of really great restaurants to choose from in the Laguna Beach/Newport area but my favorite (hands down!) is Three Seventy Common. I think the reason I love this salad and Three Seventy Common‘s menu so much is because it is my kind of food; real food, prepared from scratch, locally sourced, healthy and of course, delicious! Three Seventy Common is what is known as a ‘farm to table’ restaurant and is located a half a block from Laguna Beach’s picturesque seashore. You can make a day of it by going to the beach and then enjoying a dinner prepared by owner and chef Ryan Adams.
I love the relaxed vibe and the open kitchen. Seeing the food preparation makes the anticipation of what you are about to be served all the more tantalizing. And I love watching the chefs do their thing!
On Sundays the chef chooses the menu, and he does a darn fine job! On the last Sunday of every month Chef Ryan always serves up his fried chicken dinner…and it is outrageous! Old fashioned fried chicken, mashed potatoes and gravy, cornbread, braised green beans with pork belly, sauteed greens, and coconut cake for dessert, all served family style! It’s no coincidence that we visit our kids that live in the area on the last Sunday of the month as often as we can!
To say I am excited that Chef Ryan Adams and Three Seventy Common have shared a recipe with The Organic Kitchen is an understatement. This salad fits right in The Organic Kitchen’s wheelhouse: hearty greens, seasonal fruits, roasted nuts and homemade dressing of course! If you live in Southern California swing by Three Seventy Common and tell them The Organic Kitchen sent you!
Preparation and helpful hints:
To rinse/soak kale: Place kale stalks in a large bowl and fill with water. Leave in bowl for 10 minutes swishing stalks around every few minutes. Rinse well. Set on towels and pat dry. When leaves are dry cut out ribs and discard stalks, chiffonade remaining leaves. See how here.
The Citrus Vinaigrette recipe makes a lot of dressing, feel free to cut the recipe in half and save extra in the refrigerator.
To Pickle Grapes: You need to prepare grapes a day ahead. This was my first experience with pickling and I loved it! I used this recipe for pickled grapes (<—click) If you would like to see a great resource for pickling, scroll to the bottom of the page!
The Recipe: Kale Salad with Citrus Vinaigrette from Three Seventy Common
Kale Salad with Citrus Vinaigrette ~ From 370 Common
This salad is a recipe from Chef Ryan Adams from Three Seventy Common. Kale, seasonal fruit, pickled grapes and hazelnuts all tossed in a lovely citrus vinaigrette. Note: This recipe makes a large amount of citrus vinaigrette so feel free to cut recipe in half. Dressing stays good for up to a week when refrigerated.
- 3 cups kale, rib removed, chiffonade (see link above) soaked and dried (see instructions above)
- 2 T currants ( Currants were unavailable so I subbed with blueberries)
- 2 T red grapes, sliced in half
- 3 T pickled grapes (see link above)
- 1/4 of a gala apple, 1/4 inch julienne
- 6 fresh figs, thinly sliced
- pinch sea salt
- pinch pepper
- 2 T sheep's milk feta cheese crumbled
- 2 T hazelnuts, toasted , chopped
- 1 T shallot, small chop
- 2 oz rice wine vinegar
- 8 oz fresh squeezed orange juice
- 2 oz lime juice
- 2 oz lemon juice
- 1 tsp dijon mustard
- 2 tsp honey
- 1 tsp sea salt
- pinch black pepper
- tiny pinch cayenne pepper
- 2 1/2 cups extra virgin olive oil
- in a metal mixing bowl combine kale, currants, grapes, pickled grapes, apple and a 1/3 cup of the citrus vinaigrette; toss together by hand. Season with salt and pepper and toss again. Add more dressing if needed.
- Next pile salad on a plate and top with feta and hazelnuts, serve.
- Combine all ingredients except oil in a blender and mix till smooth. Slowly drizzle in oil in a steady stream till well incorporated.
MAY I PLEASE ASK A FAVOR?
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