Kale Salad with Avocado and Pecorino

I’ve recently had a culinary epiphany with kale. I’m not quite sure why I never ate it before. Perhaps it was because of the prep involved to remove the stems, blanching etc., or maybe I just didn’t quite understand how unbelievably versatile and healthful this dark, leafy green could be. So I started experimenting with different recipes and cooking techniques that would allow me to add it to just about anything. Soups, salads, smoothies or as a simple side veggie, kale is the perfect choice. Unlike spinach which is full of water and reduces to almost nothing after cooked, kale retains it’s crunch and substance whether it’s been blanched, steamed or simply massaged with vinaigrette. Kale also happens to be really good for you. It’s packed with fiber, omega-3 acids, vitamin k and iron, all of which improve your body’s function and overall health. It’s hard to resist a vegetable that tastes so good and is good for you.
There are lots of recipes out there for kale salads, but for me it all comes down to the dressing and kale can stand up to a lot of the sweetness from honey or tanginess from mustard. The crunchy sprouts add a nice contrast to the creamy avocado and softened kale. You can add just about anything into this salad so feel free to make substitutes. This salad can be made up to 2 hours ahead without the cheese and tomatoes, and left to marinate in the fridge.

Kale Salad
Serves 4

1 bunch Curly kale, stems removed, washed and shredded
10-12 Brussel sprouts, stem removed and shredded
4 tbsp Slivered almonds, toasted
3 tbsp Pecorino romano
1 pint Cherry tomatoes, halved
1 Avocado, diced

Vinaigrette

1 shallot, minced
1.5 tbsp Dijon mustard
1 lemon, juiced and zested
3 tsp white balsamic vinegar
¼ cup olive oil
salt and pepper, to taste

Method

1. In a small bowl whisk together the shallot mustard, lemon juice, white balsamic, salt and pepper until combined. Gradually add the olive oil until it emulsifies.
2. Thoroughly wash kale, remove the stems and shred. Set aside in a large bowl
3. Remove the stems from the brussel sprouts, thinly slice and add to the kale*
4. In a small pan, gently heat the almonds, tossing until they are golden brown. Meanwhile, halve the cherry tomatoes and dice the avocado
5. Gently massage the dressing onto the kale and allow it to sit for 20 minutes in the refrigerator. Top with the remaining ingredients and grated cheese

* If making ahead, you can add the dressing now and allow the salad to sit in the fridge for a couple of hours