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Broccoli Matchsticks and Kale Salad | Great Performances


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Broccoli Matchsticks and Kale Salad
by Event Director, Cynthia Yang

©Sassy Radish 

Adapted from Food and Wine

Serves 4-5


1  lb        Kale, stems and inner ribs remobed and leaves thinly sliced

3             Broccoli stems, peeled and julienned

1/4  cup  Extra-virgin olive oil

2              Leeks, white and tender green parts only, thinly sliced

2    Tbsp   Lemon juice, fresh

1/2  cup    Hazelnuts

1/2  cup     Pecorino Romano or manchego cheese, coarsely shredded

                  Pepper, to taste

                  Salt, to taste


Preheat the oven to 350°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.

Put the kale and broccoli stems in a bowl and season with salt. Using your hands, squeeze the vegetables to soften them slightly.

In 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. 

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