Broccoli Matchsticks and Kale Salad

Name: Broccoli Matchsticks and Kale Salad
Total time: 30 min
Yield: 4 - 5 serving(s)
Ingredients: 1 lb. kale; 3 broccoli stems; salt; 1/4 c. extra-virgin olive oil; 2 leeks; 2 tbsp. lemon juice; 1/2 c. hazelnuts; Freshly ground pepper; 1/2 c. fresh Pecorino Romano or Manchego cheese

By Grace ParisiPublished: Nov 16, 2012

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Yields:

4 - 5 serving(s)

Total Time:

30 mins

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This delicious, healthy salad makes use of sweet broccoli stems.

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Directions

1. Step 1Preheat the oven to 350 degrees F. Spread the hazelnuts in a pie plate and toast for about 13 minutes, or until the skins blister and the nuts are golden. Transfer to a kitchen towel and let cool. Rub off the skins and chop the nuts.
2. Step 2Put the kale and broccoli stems in a bowl and season with salt. Using your hands, squeeze the vegetables to soften them slightly.
3. Step 3In a medium skillet, heat the olive oil. Add the leeks and cook over moderate heat, stirring, until softened, about 3 minutes. Add the lemon juice and season with salt and pepper. Pour the dressing over the kale and broccoli and let stand for 2 minutes. Toss well to coat. Add the cheese and hazelnuts and season with pepper; toss again. Serve right away.