Ingredients
For dressing:
3 teaspoons lemon juice
1 clove garlic
2 teaspoons fish sauce
½ cup Parmesan cheese
½ teaspoon salt
3 tablespoons SOOC Gravenstein Apple Balsamic Vinegar
¼ cup water
Small pinch of black pepper
2 egg yolks
⅓ cup SOOC Herbes de Provence Olive Oil
1-2 cups vegetable oil or any flavorless oil
For salad:
~½ cup raw almonds
2-3 bunches of kale
¼ cup lemon juice
Pinch of salt
2 tablespoons SOOC Varietal Extra Virgin Olive Oil
1-2 tablespoons salt
4 oz block Pecorino Romano cheese
2 Granny Smith or Gravenstein apples, julienned
Directions
For dressing
Add all ingredients to a blender except egg yolks and Herbes de Provence Olive Oil. Blend on high until the garlic is pureed and everything is combined.
Add in egg yolks and blend on high. Slowly stream in Herbes de Provence Olive Oil followed by vegetable oil until dressing thickens. Be careful not to add in oil too fast at the beginning as you will risk the dressing breaking and not thickening.
For salad
Preheat oven to 400°F.
Spread almonds out in a small baking dish or cookie sheet and roast until they begin to darken and become fragrant, about 10 minutes.
Transfer almonds to a food processor and pulse on high until almonds are crushed up into small pieces but not so much that you start to get a powder.
Strip the kale leaves from the stems and wash/dry the kale to remove any dirt or impurities.
In a large bowl, add washed kale, a pinch of salt, 1 teaspoon lemon juice, and 2 tablespoons extra virgin olive oil and massage the kale with your hands until it softens.
For each serving, grab a large handful of massaged kale and place it into a bowl. Add 1 teaspoon lemon juice, a pinch of salt, and a roughly ¼ cup of dressing. Be careful not to add too much dressing; you can always add more. Toss the dressing and kale and transfer to a bowl or plate.
Sprinkle apples on top, followed by a coating of almonds and grated Pecorino Romano cheese to cover. Serve and enjoy!
