Roux
KALE, BRUSSELS SPROUTS, PECORINO CHEESE, PISTACHIOS, WALNUTS
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Cooking tools:
- Mandoline
- Fine-mesh sieve
- Grater
- Saucepan
- Chef's knife
- Cutting board
- Mixing bowl
- Skillet
- Stove
- Refrigerator
- Mason jar
Ingredients
- ½ cup extra virgin olive oil
- ½ large lemon, scrubbed clean and peel removed in strips without any bitter white pith
- 5 med Lacinato or Tuscan kale leaves, cleaned and cut into fine strips
- 5 med Brussels sprouts, rinsed and shaved on a mandolin or finely cut using a sharp knife
- ¾ cup mix of roasted salted pistachios and raw walnuts
- ⅔ cup finely grated Pecorino
- 2 1/2 Tbsps lemon oil
- 1 tsp fresh squeezed lemon juice
- Pinch salt
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