Insalata Cavolo with Pecorino and Lemon

“In this salad, the vibrant taste of fresh lemon juice perfectly complements the rich and tangy pecorino cheese. Enjoy this palate-cleansing dish that celebrates the beauty of uncomplicated yet delicious food.”

Difficulty

Intermediate

Yield

Serves 4-6

Ingredients

8 cups kale, tough ribs removed and finely julienned1 cup pecorino, finely grated1/2 cup sunflower seeds4 sprigs asparagus, shaved4 radishes, shaved

Ingredients

3/4 cup olive oil1/4 cup lemon juice1 tablespoon anchovy paste (optional) Salt to taste

Equipment

Chef's knifeCutting boardMeasuring spoonsMeasuring cupsWhiskRaspSmall frying panBowls of various sizesTongsTasting spoonsDish towel

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Remove the kale from the stems and finely shred the kale.

Finely grate the pecorino cheese with a rasp.

Snap the woody end off of the asparagus and shave the asparagus into thin pieces with a peeler.

Thinly shave the radish with a peeler.

Squeeze the lemon juice and measure the olive oil for the dressing.

To make the dressing, add the lemon juice and anchovy paste (if using) into a bowl and slowly add the olive oil while whisking continuously. Season with salt to taste.

Add the kale to a bowl with the other salad ingredients, and toss with enough dressing and salt to taste.