kale salad with pecorino and pine nuts

When ready to serve, add the pecorino and avocado to the bowl, and dress. Whisk remaining 2 tablespoons white balsamic vinegar, rice vinegar, honey, oil, and salt in large bowl. 1 bunch Lacinato kale (about 14 oz) 2 oz aged Tuscan Pecorino, shaved, divided 3 tbsp mild extra-virgin olive oil 1 1⁄2 tbsp freshly squeezed lemon juice Kosher salt and freshly ground pepper, to taste 1⁄3 cup pine nuts, preferably Mediterranean 1⁄4 cup dried currants, preferably organic In this beauty, tuscan kale is massaged with salt and olive oil to tenderize the leaves, plated and topped with pecorino shavings, toasted pine nuts and charred lemons! Such a winner for an easy dinner in the heat, you can prep it all ahead and spend less time sweltering at the stove and more time clinking glasses outside. Sprinkle cheese shavings over salad and serve. Previous Next Start Slideshow Fast And … Add kale, currants, and pine nuts; toss to coat. Let marinate 20 minutes at room temperature, tossing occasionally. Lovely with some grilled fish or chicken, or a … Season to taste with salt and pepper. This is a salad I would serve for a small gathering, most likely with grilled lamb or chicken and definitely with wine. Kale Salad with Pecorino and Pine Nuts Jun 29, 2018 Food, Mains, Snacks-Sides. Toss well with salad servers and sprinkle over pine nuts to serve. Put the kale into a large salad bowl, drizzle with the olive oil and using your hands massage well into the leaves for a minute or two until well covered. Kale salad is dinner-party-worthy when pine nuts and shavings of pecorino romano are added to the mix. Can make this ahead and leave in fridge for 24 hours.

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