Ingredients
Crispy Kale Topping
100 g | kale, stemmed and cut into 2-inch pieces |
28 g | vegetable oil |
16 g | sesame seeds, toasted |
2 g | kosher salt |
2 g | sugar |
1 g | cayenne pepper |
Salad
140 g | kale, stemmed and cut into 2-inch pieces |
75 g | plus 25 g sliced almonds, toasted, divided |
90 g | water |
56 g | vegetable oil |
45 g | lemon juice |
20 g | fresh parsley leaves |
12 g | grated Pecorino Romano cheese |
2 g | fresh thyme leaves |
2 g | sugar |
2 g | kosher salt |
pepper |
Crispy Kale Topping
3½ ounces kale, stemmed and cut into 2-inch pieces |
2 tablespoons vegetable oil |
4 teaspoons sesame seeds, toasted |
½ teaspoon kosher salt |
¼ teaspoon sugar |
¼ teaspoon cayenne pepper |
Salad
5 ounces kale, stemmed and cut into 2-inch pieces |
¾ cup plus ¼ cup sliced almonds, toasted, divided |
1½ cups fresh parsley leaves |
¼ cup plus 2 tablespoons water |
¼ cup vegetable oil |
¼ cup grated Pecorino Romano cheese |
3 tablespoons lemon juice |
2 teaspoons fresh thyme leaves |
½ teaspoon kosher salt |
¼ teaspoon sugar |
pepper |
Essential Equipment
Instructions
- 100 g kale, stemmed and cut into 2-inch pieces
- 28 g vegetable oil
- 16 g sesame seeds, toasted
- 2 g kosher salt
- 2 g sugar
- 1 g cayenne pepper
- 140 g kale, stemmed and cut into 2-inch pieces
- 75 g sliced almonds, toasted
- 90 g water
- 56 g vegetable oil
- 45 g lemon juice
- 25 g sliced almonds, toasted
- 20 g fresh parsley leaves
- 12 g grated Pecorino Romano cheese
- 2 g fresh thyme leaves
- 2 g sugar
- 2 g kosher salt
- Pepper
Instructions
- 3½ ounces kale, stemmed and cut into 2-inch pieces
- 2 tablespoons vegetable oil
- 4 teaspoons sesame seeds, toasted
- ½ teaspoon kosher salt
- ¼ teaspoon sugar
- ¼ teaspoon cayenne pepper
- 5 ounces kale, stemmed and cut into 2-inch pieces
- ¾ cup sliced almonds, toasted
- 1½ cups fresh parsley leaves
- ¼ cup plus 2 tablespoons water
- ¼ cup vegetable oil
- ¼ cup grated Pecorino Romano cheese
- ¼ cup sliced almonds, toasted
- 3 tablespoons lemon juice
- 2 teaspoons fresh thyme leaves
- ½ teaspoon kosher salt
- ¼ teaspoon sugar
- Pepper