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
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.
The warm vinaigrette will soften the pecorino and the salad will melt in your mouth.