The Best Kale Salad.... You will want to keep making it over and over again!


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.


    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



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.