Kale Salad With Toasted Almonds and Pecorino Romano

By mhyde

Ingredients

• 2 cups grapeseed oil
• 1 bunch curly kale, stems removed and leaves roughly chopped
• Salt
• 2 tablespoons minced shallot
• 1 teaspoon Dijon mustard
• 1/4 cup red wine vinegar
• 1 teaspoon honey
• Dash of Worcestershire sauce, optional
• Juice from 1/2 lemon
• 3/4 cup extra-virgin olive oil
• 1 bunch Tuscan kale, stems removed and leaves roughly chopped
• 1/2 cup toasted almonds, roughly chopped
• 1/4 cup Pecorino Romano shavings

Preparation

Step 1

What to Do
1. Make kale chips: In a deep pot over medium-high heat, heat grapeseed oil to 350 degrees, using a thermometer to monitor temperature. Working in batches, fry half the curly kale leaves until crisp, about 2 minutes per batch. Transfer chips to a paper-towel-lined plate and season with salt.

2. Make vinaigrette: In a small bowl, whisk shallots together with mustard, vinegar, honey, Worcestershire and lemon juice. Whisk in olive oil and season with salt to taste.

3. In a large bowl, toss remaining curly kale with Tuscan kale. Add enough dressing to coat leaves well. Let kale sit until tender and flavorful, about 10 minutes. Toss in almonds, kale chips and cheese. Season with salt to taste.