Not Another Boring Kale Salad
by Christina Valagao
Not another boring kale salad recipe with Christina Valagao.
Ingredients:
- 1 teaspoon of Dijon mustard
- ½ lemon, juiced
- 1 heaping teaspoon of anchovy paste
- 1 large garlic clove
- 1 teaspoon honey
- ¼ cup extra virgin olive oil
- ¼ cup breadcrumbs, pulsed fine and toasted
- ½ cup Pecorino cheese (ribbons)
- 2 heads of kale, preferably Tuscan
Method:
1. Whisk together all ingredients except EVOO to form a paste. Slowly drizzle in the extra virgin olive oil and whisk until emulsified. Season with salt and pepper to taste.
2. Pulse 1 large slice of bread or bun in your food processor until a fine crumb. Toast in a 350-degree oven on a nonstick baking sheet for 15 minutes, or until golden brown.
3. Shred Kale finely into ribbons. Massage dressing (2-3 tablespoons at a time) into kale for 1-2 minutes or until you feel the kale is soft and no longer chewy. Go easy on the dressing as you can always add more, you cannot take away. The kale will shrink in half once it’s massaged with the dressing. Top with toasted breadcrumbs and shaved Pecorino cheese.
4. Yields ½ cup of dressing and will last in the fridge in an airtight container for 2-3 days.
2. Pulse 1 large slice of bread or bun in your food processor until a fine crumb. Toast in a 350-degree oven on a nonstick baking sheet for 15 minutes, or until golden brown.
3. Shred Kale finely into ribbons. Massage dressing (2-3 tablespoons at a time) into kale for 1-2 minutes or until you feel the kale is soft and no longer chewy. Go easy on the dressing as you can always add more, you cannot take away. The kale will shrink in half once it’s massaged with the dressing. Top with toasted breadcrumbs and shaved Pecorino cheese.
4. Yields ½ cup of dressing and will last in the fridge in an airtight container for 2-3 days.
Copyright (c) Christina Valagao 09/ 2021
