Califonia Bountiful
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Black kale salad with toasted pistachio vinaigrette and Manchego cheese

Black kale salad with toasted pistachio vinaigrette and Manchego cheese

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


Massaging kale may sound like an odd thing to do, but Shaun Behrens and other chefs say it yields a better salad. Kale tends to be tough, and massaging helps break down the fibers.

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