An il Fustino recipe

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Serves: 4

Roasted Kale and Broccolini Salad with Lemon and Honey Ginger Dressing


1 head, kale
1 pound, broccolini spears
3 tablespoons, il Fustino EVOO
red pepper flakes
salt and pepper - to taste
baby spinach leaves
1/3 cup, il Fustino Lemon Olive Oil
1/4 cup, il Fustino Honey Ginger Balsamic
2 tablespoons, soy sauce
2 tablespoons, sesame seeds - toasted
parmesan cheese - shaved


  1. Preheat oven to 425 degrees Fahrenheit.
  2. Trim broccolini spears and cut kale into pieces.
  3. Place prepared broccolini and kale on a lined baking sheet. Drizzle with il Fustino EVOO, red pepper flakes and salt and pepper and massage into the kale.
  4. Bake the broccolini and kale in the preheated oven for 15-20 minutes until the edges of the kale are crispy and the broccolini is tender. Set aside and let cool.
  5. While the kale and broccolini are cooking whisk together the il Fustino Lemon Olive Oil, Honey Ginger Balsamic and soy sauce to make the salad dressing.
  6. Over a bed of baby spinach leaves arrange a few pieces of the cooled broccolini and kale.
  7. Pour some of the dressing over the top of the salad and top with sesame seeds and parmesan cheese.