Recipe: Kale Salad & Squashes, Almonds, and Grana

Recipe from Sorella, Manhattan
October 14, 2013 Updated: March 12, 2018

Enjoy the following recipe from Emma Hearst and Sarah Krathen’s first cookbook, released this month, Sorella: Recipes, Cocktails, & True Stories From Our New York Restaurant.

Kale Salad & Squashes, Almonds, and Grana 

Serves 4–6

1 delicata squash
1 red kuri squash
8 Tbsp extra-virgin olive oil
3 Tbsp fresh lemon juice plus 1/4 cup
1/3 cup honey
Kosher salt and freshly ground pepper
3 bunches Tuscan black kale, stemmed and cut crosswise into 1/2 inch (12-mm) chiffonade
1 cup Marcona almonds, roughly chopped
1/4 cup finely grated grana or Parmesan cheese (preferably grated with a Microplane grater)
Good-quality thick aged balsamic vinegar (if not thick, reduce slightly for drizzle)
1–2 oz Podda Classico or Manchego cheese for shaving 

1. Halve the delicate squash, scoop out and discard the seeds and peel away the skin.
2. Using a mandolin, slice the squash into paper-thin half-moons. If you don’t have a mandolin, use a vegetable peeler and make ribbons. Set aside.
3. Halve the kuri squash, scoop out and discard the seeds, and peel away the skin. Cut the flesh into 3/4 inch dice.
4. Heat a large sauté pan over high heat and add 3 Tbsp of the olive oil. When the oil is almost smoking, add the kuri squash. Cook until golden on all sides. Don’t touch the pieces too much; you want the squash to develop a caramel color.
5. Turn down the head to medium, add the 3 Tbsp of lemon juice and the honey and stir until the honey is melted.
6. Season the squash salt and pepper. Cook, stirring gently a few times, until the liquid is reduced to a glaze coating the squash. Set aside. 

1. In a large bowl, combine the cooked squash, raw squash, kale and almonds. Toss all of this with 1/4 cup of lemon juice, the remaining 5 Tbsp olive oil, and the grana. Massage the dressing into kale and season with more salt and pepper.
2. Pile the salad on a platter and drizzle the balsamic over the top. Shave a hefty dose of the Podda Classico over the top of the salad and serve right away.

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