Black kale salad with toasted pistachio vinaigrette and Manchego cheese

Chef Shaun Behrens
Luna Red, San Luis Obispo

Massaging kale may sound like an odd thing to do, but Shaun Behrens and other chefs say it yields a better salad. Kale tends to be tough, and massaging helps break down the fibers.

Ingredients

Toasted pistachio vinaigrette
1/2 cup white wine
1/4 cup toasted and chopped pistachios
2 tbsp. minced scallions
1 tbsp. apple cider vinegar
1 garlic clove, minced
1 shallot, minced
1/2 tsp. honey
1 tbsp. lemon juice
1/3 cup olive oil
Pinch of salt and pepper, or to taste

Kale
4 cups finely sliced or chopped black or Russian kale
4 oz. Manchego cheese, shaved

Directions

To make vinaigrette: In a small saucepan, bring white wine to a simmer and reduce by half. Set aside to cool. In a food processor, pulse together pistachios and scallions until a coarse meal is achieved. In a separate bowl, combine vinegar, garlic, shallot, honey and lemon juice. Whisk in cooled white wine reduction. Whisk in oil and season to taste.

To serve: Place kale in a bowl with vinaigrette and season with salt and pepper. Lightly massage kale with your hands to tenderize the greens, while infusing them with the flavors of the vinaigrette. Transfer to a plate and garnish with Manchego.

Serves 4