Ensalada de Catalan

50g cleaned, sliced lacinato kale

40g shaved red cabbage

30g "riced" cauliflower

30g reconstituted golden raisins

10g roughly chopped marcona almonds

10g microplaned manchego cheese

30g Del Momento Dressing

Kosher Salt, to taste

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Prior to Service:

1. Clean & slice lacinato kale to a thick julienne. Wash in ice cold water & spin dry.
2. Halve & core a red cabbage, cut to 1/6ths & shave thin on a mandolin. Soak in ice cold water, drain, & spin dry.
3. Shave cauliflower to tiny florets on a mandolin.
4. Reconstitute golden raisins in hot water to plump & drain.

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To order:

1. Combine the kale, red cabbage, cauliflower, almonds, raisins, & 1/2 the microplaned manchego in a mixing bowl.
2. Add the Del Momento Dressing & season with kosher salt.
3. Coat greens well.
4. Plate & top with all the raisins, almonds, cauliflower, etc. Finish with the remaining 5g of microplaned manchego.