15 minutes
This vibrant salad combines the hearty texture of Tuscan kale, the warmth of roasted leaves, and the creamy richness of pecorino cheese. It's a delightful balance of flavors and textures, perfect for a fresh and satisfying meal.
Tuscan Kale, separated from stalks, one bunch roasted
0 bunches
Olive Oil, divided
tablespoons
teaspoons
to taste
to taste
Pecorino, finely grated
0 oz
Lemon Juice, fresh
tablespoons
tablespoons
Garlic, finely grated
cloves
Toasted Pistachios, finely chopped
cups
1. Roast Kale
Toss one bunch of kale leaves with one tablespoon of olive oil, Aleppo pepper, and a pinch of salt and black pepper. Spread on a rimmed baking sheet and roast in a preheated 425°F oven until crispy, about 10 to 15 minutes.
2. Prepare the Dressing
In a large bowl, combine grated pecorino cheese with lemon juice, white wine vinegar, and grated garlic to create the dressing.
3. Massage Raw Kale
Drizzle the remaining two tablespoons of olive oil over the raw kale leaves. Massage the dressing into the kale using your hands to soften and flavor the leaves.
4. Assemble the Salad
Arrange the massaged raw kale on a platter, top with the roasted kale, and sprinkle with chopped pistachios.
Use a mix of lacinato and curly kale, remove tough stems, and massage raw kale with olive oil and salt for tenderization and flavor enhancement.
Mix raw and roasted kale with pistachios, drizzle dressing sparingly, and toss gently to maintain roasted kale's texture.
Use convection for even roasting, spread kale in a single layer, season well, and consider adding smoked paprika or cayenne. Watch closely to avoid burning.
Emulsify the pecorino dressing for smoothness and consider adding lemon juice or white wine vinegar for brightness.
Let the salad sit for 5-10 minutes before serving to allow flavors to mingle.
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