
Distinctly Delicious Recipes

Kale Salad with Grana Padano PDO Vinaigrette & Almond Crumble

Ingredients
For the vinaigrette:
¼ cup tightly packed finely grated Grana Padano cheese
2 tablespoons lemon juice
½ tablespoon dijon mustard
¼ teaspoon salt
1 garlic clove, grated
¼ cup grapeseed oil
For the almond crumble:
1 tablespoon olive oil
¼ cup breads crumbs
¼ cup roasted almonds, chopped
¼ cup finely grated Grana Padano PDO cheese
Salt, to taste
For salad:
1 bunch kale, stripped and chopped (about 4 cups)
2 cups chopped radicchio
Pepper, to taste
Directions
In food processor, combine cheese, lemon juice, mustard, salt and garlic. Whirl until smooth.
While blending, slowly stream in oil until smooth and incorporated. Refrigerate.
In small skillet, heat oil over medium heat. Add bread crumbs; cook and stir until golden
brown, 5-7 minutes. Remove from heat.
Add almonds and cheese; stir until cheese has melted and breadcrumbs begin to
cluster. Season with salt. Set aside to cool.
In large bowl, combine kale, radicchio and Grana Padano vinaigrette. Massage dressing into
greens until well coated. Mix in half of almond crumble.
Remove greens to platter. Garnish with remaining crumble and freshly cracked pepper.
Top with chicken or your favorite protein, if desired.
Serves 4