Kale and pistachio salad
This is an ultra-creamy, refreshing, delicious and satisfying salad, just perfect for lunch or dinner!
Salad:
- 1 large bunch of curly leaf kale, sliced into ribbons
- 1 tablespoon lemon juice, freshly squeezed
- ¼ cup pistachios, chopped and toasted in a dry pan
- 1 tablespoon breadcrumbs, also toasted in a dry pan
- ¼ cup grated Pecorino
- Salt (to taste)
- 1/3 cup creamy lemon vinaigrette dressing (see below)
Salad Dressing:
- 1 egg yolk
- 2 tablespoons lemon juice (freshly squeezed)
- 1 clove garlic (finely chopped)
- ½ teaspoon Dijon mustard
- 2 tablespoons Parmesan (freshly grated)
- ¼ tsp salt
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon white balsamic vinegar
- 2 tablespoons water
- ¼ cup canola oil (or other veg oil)
- ¼ cup extra-virgin olive oil
Make the dressing
Add all the ingredients, except the oils, into a blender and combine until creamy. Turn the blender to a low speed and poor in the oils until just incorporated. Refrigerate until serving.
Make the salad
- Place kale, lemon juice and a pinch of salt in a large bowl. Massage the kale with your fingers for about one minute until it has softened. This makes it less touchy and more palatable.
- Add the vinaigrette dressing and toss to combine. Add more lemon juice and seasoning if desired.
- Divide into two bowls and top with pistachios, breadcrumbs and Pecorino.
Enjoy!
