You’ve had kale chips before, right? Well this is essentially a salad of kale chips with lemon and cheese (and nuts if you want ‘em), and it’s delicious.
My friend Kearci, who, by the way, gifted me with Alison’s nothing fancy, raves about this recipe, and insisted that we make it as part of our All-Out-Alison meal during Friendship Weekend. (FW is a term I just made up to refer to the one weekend a year that Kearci usually comes to visit me in whatever state I’m living in at that moment. #truefriend)
Similar to a kale chip recipe, the leaves are removed from the stems and tossed in olive oil, Aleppo pepper, salt, and black pepper before roasting them for 10-15 minutes. The key here is not to let the kale crisp to the point of browning, but rather just the moment before it starts to change color. (A little brown is okay, but we don’t want burned kale.)
Meanwhile, we made a dressing with shaved pecorino (or parmesan, because that’s what I had on hand), olive oil, lemon juice, white wine vinegar, and salt and pepper. Once the leaves were properly roasted, we tossed them with the dressing.
Now, I must admit that upon re-reading the recipe for the writing of this post, I realized that we left out one key element. Alison says to reserve half of the raw kale to combine with the roasted kale (hence the name of this recipe, lol). Instead, we roasted all of the greens with much enthusiasm. I have no regrets. However, I can see why the dressing has olive oil now, because that’s meant to soften the raw kale. I bet both versions of this salad are probably lovely.
95 recipes cooked, 130 to go.
