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  • All Year
  • 1 hour
  • Serves 2

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Black Cherry Balsamic Vinegar

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Sicilian Sea Salt

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Kale and Pecorino Salad with Black Cherry Balsamic

Black Cherry Balsamic adds rich sweetness, while softening the kale, for a delicious and nutritious salad.

Ingredients

  • 1 bunch kale
  • ½ clove garlic
  • ¼ t Sicilian Sea Salt
  • 3 T Robust Extra Virgin Olive Oil
  • ¼ C freshly squeezed lemon juice
  • ⅛ t red pepper flakes
  • ½ C Black Cherry Balsamic Vinegar
  • ½ C dried black cherries
  • ⅛ t fresh ground pepper
  • ¼ C grated pecorino cheese, plus more to garnish
  • 3 T pine nuts

Directions

  • 1. Trim the bottom few inches off the kale stems and discard. Slice the kale into 3/4-inch ribbons. (Making 4 to 5 cups). Place the kale in a large bowl.
  • 2. Using a mortar and pestle or a knife, pound or mince the garlic and 1/4 t of salt into a paste. Transfer garlic to a small bowl. Add olive oil, lemon juice, Black Cherry Balsamic reserved from soaking the dried cherries, pinch of salt, pepper flakes, and black pepper. Whisk to combine.
  • 3. Pour dressing over the kale and toss well. Toss in the cheese, dried cherries and pine nuts. Let the salad sit for 5 minutes, then add additional cheese and a drizzle of olive oil.

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Kale and Pecorino Salad with Black Cherry Balsamic

  • All Year
  • 1 hour
  • Serves 2

Black Cherry Balsamic adds rich sweetness, while softening the kale, for a delicious and nutritious salad.

Ingredients

  • 1 bunch kale
  • ½ clove garlic
  • ¼ t Sicilian Sea Salt
  • 3 T Robust Extra Virgin Olive Oil
  • ¼ C freshly squeezed lemon juice
  • ⅛ t red pepper flakes
  • ½ C Black Cherry Balsamic Vinegar
  • ½ C dried black cherries
  • ⅛ t fresh ground pepper
  • ¼ C grated pecorino cheese, plus more to garnish
  • 3 T pine nuts

Directions

  • 1. Trim the bottom few inches off the kale stems and discard. Slice the kale into 3/4-inch ribbons. (Making 4 to 5 cups). Place the kale in a large bowl.
  • 2. Using a mortar and pestle or a knife, pound or mince the garlic and 1/4 t of salt into a paste. Transfer garlic to a small bowl. Add olive oil, lemon juice, Black Cherry Balsamic reserved from soaking the dried cherries, pinch of salt, pepper flakes, and black pepper. Whisk to combine.
  • 3. Pour dressing over the kale and toss well. Toss in the cheese, dried cherries and pine nuts. Let the salad sit for 5 minutes, then add additional cheese and a drizzle of olive oil.