Kale Salad with Grana Padano Cheese, Vinaigrette & Almond Crumble
For the vinaigrette:
¼ cup tightly packed finely grated
Grana Padano cheese
2 tablespoons lemon juice
½ tablespoon dijon mustard
¼ teaspoon salt
1 garlic clove, grated
¼ cup grapeseed oil
For the almond crumble:
1 tablespoon olive oil
¼ cup breads crumbs
¼ cup roasted almonds, chopped
¼ cup finely grated grana cheese
Salt, to taste
For the salad:
1 bunch kale, stripped and chopped
(about 4 cups)
2 cups chopped radicchio
Pepper, to taste
Make the vinaigrette:
In food processor, combine cheese, lemon juice, mustard, salt and garlic. Whirl until smooth.
While blending, slowly stream in oil until smooth and incorporated. Refrigerate.
Make the almond crumble:
In small skillet, heat oil over medium heat. Add bread crumbs; cook and stir until golden brown, 5-7 minutes. Remove from heat.
Add almonds and cheese; stir until cheese has melted and breadcrumbs begin to cluster. Season with salt. Set aside to cool.
Make the salad:
In large bowl, combine kale, radicchio and grana vinaigrette. Massage dressing into greens until well coated. Mix in half of almond crumble.
Remove greens to platter. Garnish with remaining crumble and freshly cracked pepper.
Makes 4 servings