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.

Ingredients

    1 Large Bunch of Kale ( Siberian and Lacinato and Red Russian) 

   10 Brussels Sprouts

   1 Cup of Shaved Pecorino

   3/4  Cup  Almonds ( chopped) 

    2/3rd Cup Olive Oil ( Good Quality )

    2 Lemons

    1 Medium Shallot

     Salt and Pepper

 

Recipe

Clean Kale, remove stems, and rough cut to bite size pieces

Use grater to shave brussels sprouts as well as grate 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 ash lemon/shallot mixture into the ceramic bowl

Addsalt 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!