Kale, carottes et parmesan (Print Version)
# Ingredients:
→ Vegetables and Herbs
01 -
A bunch of fresh mint, about 1 cup of leaves
02 -
3 green onions, finely chopped
03 -
2 jalapeño peppers
04 -
A bunch of kale, roughly 3 cups chopped
05 -
2 carrots, peeled
→ Oils and Condiments
06 -
1 tablespoon olive oil (to roast the jalapeños)
07 -
A pinch of kosher salt to taste
08 -
2 tablespoons walnut oil
→ Dairy Products
09 -
1 cup of shredded Parmigiano-Reggiano
→ Citrus and Juices
10 -
Juice from one lemon
# Instructions:
01 -
Take the kale leaves off the stems and throw the stems away. Put the leaves and mint into a food processor with a blade attachment. Blend until finely chopped, then move everything to a big salad bowl.
02 -
Set the oven to 220°C. Slice the jalapeños lengthwise and scoop out their seeds. Cut each half again into quarters and place them on a baking sheet lined with parchment paper. Drizzle some olive oil on top, sprinkle with kosher salt, and roast for 10 minutes until they’re blistered. Let them cool entirely before chopping small.
03 -
Switch your food processor to the fine grating tool. Shred the carrots, then add them to the salad bowl. Toss in the jalapeños and green onions too.
04 -
Pour the walnut oil and Parmesan cheese into the bowl, giving it a stir. Add the lemon juice next and mix one more time. Test the flavor and adjust the amount of kosher salt as needed. Serve straight away.