Grilled kale (Oyster mushrooms, grapefruit, chestnut) 10

Prep 
Kale is torn and washed.

Red onions are shaved.

Grapefruits are segmented, and the cores are juiced.

Chestnuts are poached in simple syrup, cooled in the liquid, and then fried until crispy in the deep-fryer.

Dressing is made from a 50/50 mixture of the grapefruit juice and the chestnut liquid.

Oyster mushrooms are peeled apart, sauteed in butter in small batches until crispy, and then cooled.

Pickup

Kale and red onion are tossed with equal parts olive and canola oil, then lightly charred on the grill and removed before the entire kale leaf cooks.

They're tossed with crispy mushrooms, chestnuts, grapefruit segments, and the chestnut-grapefruit dressing.

*Anything from the deep-fryer could have traces of gluten.