Tuscan Kale Recipe
Bacon Manchego | Radish Sunflower Seeds | Lemon Vinaigrette
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Ingredients
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Salad Base
Lemon Vinaigrette
Method
Prepare Salad Ingredients
- 1
Prep the kale
Remove the tough stems from the Tuscan kale leaves. Chop the leaves into bite-sized pieces and place them in a large mixing bowl.
- 2
Slice the radishes
Use a sharp knife or mandoline to thinly slice the radishes. Set aside.
- 3
Toast the sunflower seeds
In a dry skillet over medium heat, toast the sunflower seeds for 3–4 minutes, stirring frequently, until golden and fragrant. Remove from heat and let cool.
- 4
- 5
Shave the Manchego cheese
Use a vegetable peeler to shave thin strips of Manchego cheese. Set aside for topping the salad.
Make Lemon Vinaigrette
- 6
In a small bowl or jar, whisk together lemon juice, Dijon mustard, honey, and minced garlic. Slowly drizzle in the olive oil while whisking continuously to emulsify. Season with salt and pepper to taste.
Assemble the Salad
- 7
Pour the lemon vinaigrette over the chopped kale. Massage the kale with clean hands for 2–3 minutes until it softens and darkens in color.
- 8
Add the sliced radishes, toasted sunflower seeds, crumbled bacon, and shaved Manchego to the bowl. Toss gently to combine.
- 9
Serve immediately or refrigerate for up to 2 hours before serving for best flavor.
