Kale Salad with Shaved Brussels Sprouts, Pecorino, Toasted Almonds
Lemon Shallot Vinaigrette
A favorite of Pike Lane Gardens, this can be served as a standalone dish or with grilled poultry or seafood.
Ingredients
1 Large Bunch of Kale ( Siberian, Lacinato or Red Russian)
10 Brussels Sprouts
1 Cup of Shaved Pecorino
3/4 Cup Almonds ( chopped)
2/3 Cup Extra Virgin Olive Oil
2 Lemons
1 Medium Shallot
Salt and Pepper to taste
Recipe
Clean Kale, remove stems, and rough cut to bite size pieces
Use grater to shave both brussels sprouts, and pecorino
Add all to a ceramic mixing bowl
In separate bowl, squeeze lemons (no seeds), add finely chopped shallots and set aside for 10 minutes
In small saucepan, sauté almonds 3 minutes in 2/3 cup of olive oil until lightly toasted
** Secret- This Olive Oil will be used for the vinaigrette
Add the Almond/warmed olive oil as well as the lemon/shallot mixture into the ceramic bowl
Add salt and pepper to taste
Hand toss all ingredients to evenly coat leaves.
** Add Additional olive oil if necessary for a heavier dressed salad.
Serve immediately
The warm vinaigrette will soften the pecorino and the salad will melt in your mouth.
Enjoy!
