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Black kale salad with toasted pistachio vinaigrette and Manchego cheese

Recipe by:Chef Shaun Behrens
Luna Red, San Luis Obispo

Ingredients

  • Toasted pistachio vinaigrette
    1/2 cup white wine
    1/4 cup toasted and chopped pistachios
    2 tbsp. minced scallions
    1 tbsp. apple cider vinegar
    1 garlic clove, minced
    1 shallot, minced
    1/2 tsp. honey
    1 tbsp. lemon juice
    1/3 cup olive oil
    Pinch of salt and pepper, or to taste

    Kale
    4 cups finely sliced or chopped black or Russian kale
    4 oz. Manchego cheese, shaved

Directions

To make vinaigrette: In a small saucepan, bring white wine to a simmer and reduce by half. Set aside to cool. In a food processor, pulse together pistachios and scallions until a coarse meal is achieved. In a separate bowl, combine vinegar, garlic, shallot, honey and lemon juice. Whisk in cooled white wine reduction. Whisk in oil and season to taste.

To serve: Place kale in a bowl with vinaigrette and season with salt and pepper. Lightly massage kale with your hands to tenderize the greens, while infusing them with the flavors of the vinaigrette. Transfer to a plate and garnish with Manchego.

Serves 4

Califonia Bountiful