Kale Salad Recipe
Toasted Almonds, Dried Cranberries, Young Pecorino Cheese, Herbed Croutons, Champagne Thyme Vinaigrette
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Ingredients
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Salad Base
Champagne Thyme Vinaigrette
Method
Salad Preparation
- 1
Prepare the Kale
Wash the kale leaves thoroughly under cold water. Remove the stems and tear the leaves into bite-sized pieces.
- 2
Toast the Almonds
In a dry skillet over medium heat, toast the almonds for about 5-7 minutes, stirring frequently until golden and fragrant. Remove from heat and let cool.
- 3
Combine Salad Ingredients
In a large mixing bowl, combine the torn kale, dried cranberries, toasted almonds, young Pecorino cheese (shaved or crumbled), and herbed croutons.
Vinaigrette Preparation
- 4
Make the Vinaigrette
In a small mixing bowl, whisk together the champagne vinegar, olive oil, fresh thyme leaves, Dijon mustard, honey, salt, and black pepper until well combined and emulsified.
Combine and Serve
- 5
Dress the Salad
Drizzle the champagne thyme vinaigrette over the salad ingredients in the mixing bowl. Toss gently to combine, ensuring all ingredients are evenly coated with the dressing.
- 6
Serve
Transfer the salad to a serving platter or individual bowls. Enjoy your delicious kale salad!
