For those of you who live in Toronto and have been to Gusto 101 you will know EXACTLY the salad I am talking about. This salad is some kind of wonderful and every time I am there I can’t go past it on the menu.
Cavolo Nero – Such a simple combination but so so mouth watering. Every time I am in the restaurant enjoying a plate of this amazing salad I think to myself, how I can I recreate this recipe at home so I can enjoy it all the time with a glass of red on the side. Well my prayers have been answered. I was lucky enough to find the famous recipe online that the wonderful Chef Daniel Mezzolo had shared with CBC so I thought it only fair to share with my lovely readers.
1 1/2 cups (100 g) lacinato kale, tough ribs removed and finely julienned
1 tbsp (15 g) pecorino, grated or finely shaved
1 tsp (5 g) toasted pine nuts
2 tsp (8 g) dried Zante currants
6 tbsp Lemon Vinaigrette
1 tbsp Parmesan, grated or finely shaved
5 tbsp olive oil
6 tbsp lemon juice
1/4 cup rice wine vinegar
1/4 tsp kosher salt
- Make Vinaigrette: Whisk all ingredients in a bowl until combined.
- For Salad: Mix all ingredients together in a bowl and let stand for a few minutes to let everything marinate and soften. Plate and garnish with additional grated parmesan and pecorino.
Makes 1 serving
Please Note- Vinaigrette Recipe will probably make more than you need for a serving. I just put my extra in the fridge for next time.
And there you have it lovelies, now you can all enjoy this incredible dish as much as I do. Of course this wont stop me from visiting Gusto on a frequent basis, nobody makes pasta as well as them!