Kale Brussels Sprout Salad w. Pecorino & Toasted Nuts

Kale ain’t boring when you coat it with homemade lemon oil and pecorino cheese.

Don’t forget a sprinkling of warm, crunchy toasted pistachios and walnuts. I’ve never written a “Copycat” recipe before, but this salad stuck with me long after I ate it in the backyard of Aurora Bk, paired with a beautiful glass of Italian red wine and surrounded by twinkling lights. We tend to think of salad as a meal suited for summer, but this combination is so comforting and perfectly suited for when you need a dose of greens during chilly winter months.

 
Micole Rondinone Kale Salad
 

Kale Brussels Sprout Salad with Pecorino and Toasted Nuts

Serves 2

Lemon oil 

  • ½ cup extra virgin olive oil

  • ½ large lemon, scrubbed clean and peel removed in strips without any bitter white pith

Salad

  • 5 med Lacinato or Tuscan kale leaves, cleaned and cut into fine strips

  • 5 med Brussels sprouts, rinsed and shaved on a mandolin or finely cut using a sharp knife

  • ¾ cup mix of roasted salted pistachios and raw walnuts

  • ⅔ cup finely grated Pecorino

Dressing

  • 2.5 Tbsps lemon oil

  • 1 tsp fresh squeezed lemon juice

  • Pinch salt

To make your lemon oil, add olive oil and lemon peel to a small saucepan (make sure the lemon peel has no bitter white pith on it as it can make the oil taste bitter as well). Warm over a low-medium heat for about 20 minutes, watching and turning the heat down if necessary to avoid any bubbles from forming in the oil. Then remove from the heat and let steep 10 minutes, or until oil has reached room temperature. Strain through a fine mesh strainer and discard lemon peel. If you make extra oil than you need, store in a dark jar in a cool place.

Next, clean and finely cut your kale, removing the thick middle stem. Roll the leaves together and chiffonade, or cut into fine strips. Similarly, rinse your brussel sprouts and using a mandolin, shave into thin strips or cut using a sharp knife. Add to a bowl and toss with lemon oil, lemon juice and a pinch of salt. Massage the greens and then place in the refrigerator for up to 30 minutes.

Over a medium heat, toast pistachios and walnuts in a dry pan, making sure not to burn, just 3 to 5 minutes, until fragrant. In the meantime, finely grate ⅔ cup pecorino cheese.

Remove greens from the fridge and add toasted nuts and most of the grated cheese. Toss gently with your fingers to mix, and serve with a little extra cheese on top. Serve immediately.