Ingredients
- 62g curly kale
- 25g Le Gruyère AOP Réserve
- 3 gold-fashioned mustard
- 10g malt paste (bio)
- 20g white wine vinegar
- 2g of lemon juice
- 35g olive oil
- pinch of pepper
- pinch of salt
Instructions
- Tear the kale into bite-sized pieces and wash.
- Blend the mustard with the malt and mix with salt and pepper.
- Add the vinegar and lemon juice and pour the oil over to mix.
- Mix the curly kale in with the vinaigrette and knead it well with your hands.
- Before serving, grate a generous portion of Le Gruyère AOP Réserve over the coated leaves and enjoy.
Tip:
It is important to knead the kale by hand to lighten the structure and to improve the taste. There is a marked difference in taste if you do not knead the kale properly.
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