Ingredients
kale, 200 grams
Lillie’s Q Candied Pecans, 100 grams
roasted salted pumpkin seeds, 70 grams
brussels sprouts, 150 grams
radicchio, 150 grams
pecorino, 120 grams
lillie’s q bbq aioli tender sauce, 150 grams
4
Directions
cut the stems off the kale and discard. Next, wash, dry and chop the kale leaves.
follow the recipe for Lillie’s Q Candied Pecans
shave the brussels sprouts
shave radicchio
massage the kale with Lillie’s Q BBQ Aioli
toss everything together except the pecorino until everything is lightly coated
plate from the tossed bowl being thoughtful and add the seeds and nuts last to garnish
fine microplane the pecorino on top and then serve
