One of our most-ordered dishes is our Tuscan Kale Salad with Pear, Pine Nuts, Pecorino Romano & Lemon Vinaigrette. Today, we’re sharing the recipe!
Yields 4-6 Servings
SALAD
Ingredients
2 bunches Tuscan Kale (also known as Lacinado Kale)
2-3 Tbsp Butter
1/3 Baguette (or similar bread), cut into 12 slices
1/3 cup Pecorino Romano, finely grated
1 recipe Lemon Vinaigrette (see below)
To taste Kosher Salt and Fresh-Ground Black Pepper
1/4 lb Ripe Tomatoes, cut into bite-size chunks
1 Pear, cut in ¼-inch batons
¼ cup Pine Nuts, toasted
Directions
1. Tear the kale leaves off the tough stems, wash well and dry in a salad spinner. Cut into ¼-inch-wide ribbons. Transfer to a large mixing bowl.
2. Pre-heat the oven to 350 degrees. Spread a little butter on each slice of baguette, place on a baking sheet and sprinkle with half the cheese. Bake for 8 minutes or so until golden brown. Remove from the oven and allow to cool.
3. When cool, break the baguette slices into the work bowl of a food processor and pulse until coarse crumbs form.
4. Dress the kale liberally with the lemon vinaigrette. Season with a little salt and pepper and gently massage the dressing into the kale. Add the toasted breadcrumbs, tomatoes and pear; toss lightly.
5. Transfer to a serving bowl and sprinkle with the remaining cheese and the pine nuts.
LEMON VINAIGRETTE
Ingredients
1 tsp Lemon, zest
1 Tbsp Lemon Juice
1/2 Shallot (about 1 Tbsp)
2 Tbsp Rice Wine Vinegar
1 Tbsp Honey
2 Tbsp Dijon Mustard
1/2 cup Vegetable Oil
To taste Kosher Salt and Fresh-Ground Black Pepper
Directions
1. Combine zest, juice, shallot, vinegar, honey and mustard in a mixing bowl. Whisk in the oil slowly to form an emulsion. Season with salt & pepper.
[…] much ordered everything. Shrimp cocktail, the best salad EVER (recipe is on the Valley Ho blog here), scallops, filet mignon, and TWO desserts (again). Have I ever told you food is my love language? […]