Ali Larter's Kale Salad with Pecorino and Truffle Vinaigrette

Ali Larter shares a recipe from her new book, Kitchen Revelry: A Year of Festive Menus from My Home to Yours,  for a healthy side dish that will lend balance to a rich meal.

Serves 6

Ingredients: 

Vinaigrette: 

• 1/4   cup extra-virgin olive oil 

•  1 tablespoon truffle oil 

•  1 tablespoon fresh lemon juice, or more to taste 

• 1/4   teaspoon truffle salt 

• 1/4   teaspoon freshly ground black pepper 

Salad:
 6 cups thinly-sliced, fresh kale, center ribs removed 

• 6 tablespoons finely-grated Pecorino cheese 

• 6 tablespoons dried cranberries 

• 1/2  cup toasted pumpkin seeds

Directions: 

1. Vinaigrette: Whisk all the ingredients in a small bowl to blend. 

2.  Salad:  Toss the kale with the vinaigrette in a large bowl. Sprinkle the cheese, cranberries and pumpkin seeds over the kale and serve.

Related Links: 

•  Rustic Sausage and Fennel Stuffing 

Vegan Chocolate Truffles