Kale Salad with Pomegranate by Chef Bobby Perillo

Ingredients

Tuscan Kale 2-3 heads

Pomegranate Seeds 6 Tbls

Pumpkin Seeds 6 Tbls

Grated Pecorino Romano Cheese 1/4 cup

For The Dressing:

Garlic Clove minced 1 ea

Extra Virgin Olive Oil 2 fl oz

Juice of Lemons 2 ea or to taste

Salt and Black Pepper to taste

For The Croutons:

Cubed Bread 1 1/2 cups

Garlic Clove minced 1 ea

Extra Virgin Olive Oil 1 fl oz

Salt and Black Pepper to taste

Grated Pecorino Romano Cheese 2 Tbls

Directions

1. Remove the stems and ribs from the kale. Tear the kale leaves into large pieces. Soak the kale in a large amount of cold water and spin or dry well.

2. Wash and cut the pomegranate in half across the middle. With the cut side of the pomegranate facing down into a bowl, tap the top of the pomegranate with a wooden spoon. The seeds will fall out into the bowl. Be careful not to stand too close to anything that might stain while deseeding.

3. Toast the pumpkin seeds in a sauté pan on the stove or in a 350 degree Fahrenheit oven until golden brown.

4. For the dressing mix all of the ingredients together.

5. For the croutons preheat oven to 350 degrees Fahrenheit. Mix all of the ingredients together and place on a baking sheet. Bake the croutons until they are golden brown and crunchy. Let the croutons cool.

For The Salad:

1. In mixing bowl add the kale, pomegranate seeds, pumpkin seeds, croutons, pecorino cheese, dressing, and salt and pepper to taste.

2. Mix well and adjust seasoning.

3. Put the salad in a serving bowl or on individual plates or bowls, sprinkle with grated pecorino cheese and serve.

Information

• Yield: 4
• Difficulty: Easy
• URL: