This was a little quick lunch last Saturday, which was more manic than usual! SO nutrition was required as I immersed myself in Almond Praline, Almond Paste, Vanilla Almond Crunch, Almond Dacquoise etc etc….Seriously cooking, but not great working food…so this filled a niche. I had a Twitter conversation with the very generous 2010 Chef of the Year, Nic Poelaert from the amazing Embrasse in Melbourne about a salad dressing that included the very young tips of pine tree leaves/needles….not sure how to describe that accurately, anyhoo….it sounded so fantastic, and he willingly shared it! Thanks Nic…
As a result of that conversation, I found myself foraging in the pine forest and picking little ends of the branches off, removing the leaves or tips, which broke off quite easily. Use only those very soft tips. And try to be covert as you are foraging…otherwise it can make for an interesting day ~ just trust me on that score!
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- Fresh pine needle tips
- 1 sprig of rosemary, foliage only
- Pinches sea salt
- 40 Grams white wine vinegar
- 10 Grams honey
- 85 Grams Extra Virgin Olive Oil (EVOO) Fini EVOO BUY
- 1 lemon, juice
- 75 Grams pecorino, cubed
- 1 Bunch kale (veins removed)
- 1/4 red onion, cut in pieces
- 50 Grams pine nuts, toasted
- Extra shaved Pecorino for garnish
Place pine tips, rosemary and salt into Thermomix bowl and mill for 5 sec/speed 7.
Add vinegar and honey and heat for 2 min/60ºC/speed 1.
Add remaining Dressing ingredients and blend for 5 sec/speed 8.
Without removing the dressing, place 1/2 the kale into the bowl. With the aid of the spatula, chop for 5 sec/speed 4. Remove kale with a pair of tongs (leaving as much dressing in the bottom of the bowl as possible) and place into a large bowl.
Place onion and the other half of the kale into Thermomix bowl and chop for 5 sec/speed 4. Add to bowl and toss gently to combine. Place onto platter, garnish with toasted pine nuts and shaved Pecorino.