Kale, Carrots, Salted Almonds and Shaved Pecorino

Kale, Carrots, Salted Almonds and Shaved Pecorino

Eager to try out my new Breville Sous Chef Food Processor, I julienned my carrots and chopped my almonds, saving prep time. This is a simple, yet elegant salad. Pecorino, although expensive, is only an accent and a little goes a long way. This recipe is lightly tweaked from the American Academy of Rome’s Verdure.

INGREDIENTS FOR 2 SERVINGS

4 large handfuls of baby kale

3 large carrots, julienned by hand, grater, or food processor

2 lemons

2 Tbsp EVOO

3/4 salted almonds, chopped coarsely

shaved pecorino

kosher salt and pepper

Massage julienned carrots with juice of one lemon and large pinch of salt. Let marinade for 5-10 minutes. Dress kale with juice from the remaining lemon and EVOO . Add an additional pinch of salt. Lightly mix the kale and carrots. Top with chopped almonds, shaved pecorino, and several grinds of fresh pepper. Serve.