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Kale and Marcona Almond Salad
- 1/2 pound kale
- 1/2 cup Marcona almonds crushed (about 2.5 ounces)
- 2 tablespoons olive oil
- 2 tablespoons sherry vinegar
- 1 tablespoon minced shallot
- 2 teaspoons vincotto ( or honey)
- 1 teaspoon Worcestershire sauce
- 3/4 teaspoon salt
- 1/2 teaspoon sesame oil
- Black pepper
- 1 ounce Pecorino Romano
Directions:View on PBS Food
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