Tuscan kale salad with toasted almonds & pecorino (Insalata di cavolo nero con mandorle tostate e pecorino) from Verdure: Vegetable Recipes from the Kitchen of the American Academy in Rome, Rome Sustainable Food Project (page 53) by Christopher Boswell

  • salt
    Buy Now
  • aged pecorino cheese
  • Show all ingredients...
  • Serves : 4-6

  • EYB Comments

    See page 207 for toasted salted almonds recipe. Can substitute Lacinato, Tuscan, or dinosaur kale for cavolo nero.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See page 207 for toasted salted almonds recipe. Can substitute Lacinato, Tuscan, or dinosaur kale for cavolo nero.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.