Kalette - the baby child of Brussels sprouts and kale - two vegetables that clearly everyone loves. Ok, well if that second statement isn't true, then this recipe is for the grown ups who can tolerate-correction-enjoy immensely the bittersweet succulence and semi-rank after scent of these delicious cruciferous vegetables. This easy recipe is fast to prepare and serves as a perfect side dish or snack. If you don't have access to kalette, then you can substitute in kale, naturally.
A Note On Ingredients
You'll find the list of ingredients in the recipe below, but don't restrict yourself to my script. My main goal with this recipe blog is to provide ideas and inspiration for you to get more creative in the kitchen. If you don't have an ingredient, try substituting it with something similar.
Kalette: Obviously kalette is the headliner for this dish, but as stated before, you can use regular kale as a substitute. You can use other cruciferous veggies such as Brussles sprouts or broccoli (though cooking times will vary).
Cheese: I used grana padano for this recipe, but just about any hard cheese will do well. Use asiago, parmigiano reggiano, pecorino romano, or something else to your liking.
Dressing - The 3:1 Ratio: The 3:1 ratio method has proven to be a good guideline for me when creating salad dressing. Three parts fat (e.g., mayonnaise, oil) to one part acid (e.g., vinegar, citrus juice, prepared mustard). I like to shake the ingredients together in a jar to emulsify them, which yields a creamy and tangy dressing. To adjust the dressing's viscosity, just adjust either the amount of fat or acid a bit.
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