Kale Salad with Cauliflower "Gratin"
Kale Salad with Cauliflower "Gratin"
Salads
Ingredients
- 1/2 pound kale, de-ribbed and cut into 1/4' ribbons
- 1 garlic clove, peeled, minced
- Kosher salt and fresh ground pepper
- 1/4 cup Fustini's Vinoso red wine vinegar
- 1/2 cup Fustini's Gremolata olive oil
- 1 tablespoon wholegrain mustard
- 4 cups cauliflower florets
- 2 tablespoons butter
- 1 cup panko bread crumbs
- 1 tablespoon each chopped thyme, parsley
- 2 cups Cheese Sauce (below)
- 3 tablespoons unsalted butter
- 3 tablespoons flour
- 2 cups whole milk
- nutmeg
- white pepper
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Gruyere cheese
- 2 tablespoons Fustini's Vinoso wine vinegar
- Cayenne pepper to taste
Directions
- On your cutting board, sprinkle the garlic with coarse salt and mash it into a paste using the flat side of your knife. In a small bowl, whisk together garlic, vinegar, mustard and ground pepper. While whisking, drizzle olive oil into the vinegar mixture to form a creamy emulsion. Toss with kale and let rest 10-20 minutes to soften.
- Steam cauliflower until tender but still firm.
- In a small skillet, melt butter and add breadcrumbs and herbs. Cook until breadcrumbs are golden brown and remove from pan.
- Season cauliflower with salt and pepper. Plate kales salad and place cauliflower over top. Top with cheese sauce and garnish with toasted breadcrumbs.
- Melt butter over low heat in a 1-quart saucepan. Stir in flour and cook for 2-3 minutes, being careful not to brown the flour. Pour in milk, whisking briskly to break up any lumps. Cook an additional 10-15 minutes, stirring often until thickened. Season to taste with nutmeg and white pepper. Stir in cheese until smooth, add vinegar. Remove from heat, season to taste with cayenne and salt.
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