Insalata di Cavolo Nero alla Pizzeria Toro

Tuscan Kale Salad with Pecorino, Chiles

INGREDIENTS

1	Head Cavolo Nero (Tuscan Kale, black or dino work as well but the smaller the leaves the better)
2	Red Chiles (serrano or red hot, habanero if you’re feeling nuts)
1/4	Cup Pine Nuts (toasted)
	Handful of Italian Olives
	Wedge of Pecorino Romano or Parmigiano Reggiano
For Dressing
1	Lemon
	honey
	Olive oil
	Salt and pepper

INSTRUCTIONS

1.	Start first by slicing your Kale into 1/2″ ribbons, this makes the woody green much easier to eat raw. Add to a bowl and cover with water, the ribbons will float to the top and the dirt will sink to the bottom. Drain, rinse, and dry thoroughly. Add to a large bowl.
2.	Slice your chile into super-thin slices and add to the salad. Toast your pine nuts lightly and add to your salad. Try not to burn them when toasting, it happens to the best of us.
3.	Grate 1/4 cup of the pecorino right onto the salad as though it were pasta, this will act as the salt for the dish.
4.	For the dressing, whisk together the juice of 1 lemon, equal parts extra virgin olive oil, 1 tsp of honey, and a lot of cracked black pepper. Add to the salad, toss everything together and allow the salad to sit at room temp for at least 15 minutes. This helps to soften the kale and take away some of it’s earthy bitterness.
5.	Toss once more before serving, adding the olives and shaving additional Pecorino or Reggiano over the top. Serve with crusty warm bread.