Kale, or kale, is a good source of vitamin K, and combining the usefulness of this vegetable with a pleasant taste is not difficult, if you use the following recipe. Anchovy dressing – this is undoubtedly the star of the dish. In case of allergies to seafood you can try replacing fish with salt capers. one serving: (4 total) Calories 457, total fat 31 g, saturated fats 4 g., proteins 16 g. carbohydrates 40 g. fiber 11 g. cholesterol 8 mg., Sodium 321 mg., Sugar 18 g.
Recipe author – Valerie Bertinelli – American actress
Time: 1 hour.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Kale salad
- 2 bundles of cabbage kale (braunkol), remove the stems and chop leaves on strips 0.6 cm wide.
- 1/2 tbsp. golden raisins raisins
- 1/4 Art. white wine vinegar
- 1 tbsp. toasted hazelnuts
- Thin slices of pecorino, for decoration
Anchovy dressing
- 1/4 Art. white wine vinegar
- 3 tbsp. l grated pecorino
- 2 tbsp. l diced shallots
- 1 tsp honey
- 4 anchovy fillets
- 1/4 Art. and additionally 1 tbsp. l olive oil
Recipes with similar ingredients: kale, leafy cabbage, raisins, wine vinegar, hazelnuts, pecorino romano cheese, shallots, honey, anchovies
Recipe preparation:
- For Tuscan Calais Salad: over moderate heat bring the water in a medium saucepan to a boil. Turn off the feed heat. Gently immerse the cabbage in hot water for 1 minute. Fold in a colander and rinse immediately with cold water to stop the heat treatment process. (Cabbage should be lightly sagging and softened.) Transfer the stool to a baking sheet, covered with a towel to remove excess water.
- In a small bowl, combine raisins, white wine vinegar and 1/4 tbsp. hot water. Allow the berries to absorb moisture for at least 15 minutes. Throw in a colander before serving.
- For refueling: add white wine vinegar to the blender, pecorino, shallots, honey and anchovies. Mix at high speed until homogeneous state. Without turning off the appliance, gradually add olive oil. Pour salad dressing in at least 15 minutes before serving to make the cabbage even softer.
- Add toasted hazelnuts just before serving, swollen raisins and garnish with thin slices of pecorino.
