Tuscan kale is sold under several names and might be labeled dinosaur kale, black kale, cavolo nero, or lacinato kale. Grana Padano is an aged cow’s milk cheese from Emilia-Romagna. If you can’t find it, substitute Parmigiano-Reggiano.
- 1/2 pound Tuscan kale
- 1/2 cup shaved Grana Padano
- 1/4 cup shelled green pistachios
- 2 tablespoons fresh lemon juice
- 2 tablespoons white wine vinegar or balsamic vinegar
- 1 small clove garlic, peeled and minced
- 1/4 cup extra virgin olive oil
- 1/4 teaspoon coarse salt (kosher or sea), or more to taste
- 1/4 teaspoon freshly ground black pepper, or more to taste
Remove the tough ribs from the kale and slice the kale leaves into 1-inch ribbons; place in a large salad bowl. Add the Grana Padano and nuts. Whisk together the lemon juice, vinegar, garlic, olive oil, and salt and pepper. Pour over the salad and toss.
Serves 4 — Recipe courtesy of the Fresh-Pressed Olive Oil Club