Toscano Recipe
tuscan kale, fried garbanzo, blueberry, dijon vinaigrette, pecorino, lemon zest
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Ingredients
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Salad Base
Dijon Vinaigrette
Method
Salad Preparation
- 1
Prepare the Kale
Wash the Tuscan kale thoroughly under cold water. Remove the tough stems and tear the leaves into bite-sized pieces. Pat dry with a clean towel or use a salad spinner to remove excess water.
- 2
Fry the Garbanzo Beans
In a skillet over medium heat, add a tablespoon of olive oil. Once hot, add the drained and rinsed garbanzo beans. Cook for about 5-7 minutes, stirring occasionally, until golden brown and crispy. Season with a pinch of salt and set aside to cool.
- 3
Combine Salad Ingredients
In a large salad bowl, combine the prepared Tuscan kale, fried garbanzo beans, fresh blueberries, and grated pecorino cheese. Gently toss to mix the ingredients evenly.
- 4
Add Lemon Zest
Sprinkle the lemon zest over the salad mixture for added flavor.
Vinaigrette Preparation
- 5
Make the Vinaigrette
In a small bowl, whisk together the Dijon mustard, olive oil, red wine vinegar, honey, salt, and black pepper until well combined and emulsified.
- 6
Dress the Salad
Drizzle the prepared Dijon vinaigrette over the salad. Toss gently to ensure all the ingredients are coated evenly with the dressing.
Serving
- 7
Serve
Divide the salad among serving plates and enjoy immediately for the best flavor and texture.
