I am a creature of habit and I am the first to admit that sometimes I tend to have unreasonably high expectations, especially when it comes to dinning out. Toronto is the type of city where each week there's a new "hot spot". New restaurants pop up (what seems) like daily and it can become very overwhelming when trying to decide where to go. My friends and I decided to give Gusto a try a few months ago and it seems like every time we get together, we end up at Gusto.
Gusto’s owner is Janet Zuccarini, owner of Trattoria Nervosa in Yorkville since 1996. Their website says it is her passion for unique dining experiences that can be seen in every element of Gusto 101 - from the memorable food and wine to the cozy, yes cozy, industrial décor.
The most memorable part of my Gusto experience is always the Cavolo Nero ( Kale Salad). It has become somewhat of an obsession on mine so I was determined to make it on my own. I watched this very helpful video from Gusto's executive chef Daniel Mezzolo, where he shares the secret to a perfect Kale Salad. Recipe below.
2 tbsp dried currants
2 tbsp + 1 tsp white wine vinegar
1 bunch kale, centre ribs and stems removed, washed and dried
3 tsp fresh lemon juice
1 tsp finely grated lemon rind
1 tbsp honey
1 tbsp extra virgin olive oil
1/2 tsp salt
2 tbsp pine nuts, toasted ( I put them in the oven for 12 min at 400 degrees)
Pecorino cheese shavings
2 tbsp + 1 tsp white wine vinegar
1 bunch kale, centre ribs and stems removed, washed and dried
3 tsp fresh lemon juice
1 tsp finely grated lemon rind
1 tbsp honey
1 tbsp extra virgin olive oil
1/2 tsp salt
2 tbsp pine nuts, toasted ( I put them in the oven for 12 min at 400 degrees)
Pecorino cheese shavings
