Kale Salad with Pecorino and Walnuts
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Ingredients
- 1/2 cup (55 grams or 2 ounces) walnut halves or pieces
- 1/4 cup (45 grams or 1 1/2 ounces) golden raisins
- 1 tablespoon white wine vinegar
- 1 tablespoon water
- 1/4 cup panko (15 grams or 1/2 ounce) or slightly coarse homemade breadcrumbs
- 1 tiny clove garlic, minced or pressed
- Coarse or kosher salt
- 3 tablespoons olive oil
- 1 bunch (about 14 ounces or 400 grams) Tuscan kale, washed and patted dry
- 2 ounces (55 grams) pecorino cheese, grated or ground
- Juice of half a lemon
- Freshly ground black pepper or red pepper flakes, to taste
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Preparation
Step 1
Prepare walnuts: Heat oven to 350°F. Toast walnuts on a baking sheet for 10 minutes, tossing once. Let cool and coarsely chop.
Step 2
Prepare raisins: In a small saucepan over low heat, simmer white wine vinegar, water, and raisins for 5 minutes, until plump and soft. Set aside in liquid.
Step 3
Prepare crumbs: Toast breadcrumbs, garlic, and 2 teaspoons of the olive oil in a skillet with a pinch of salt until golden. Set aside.
Step 4
Prepare kale: Trim heavy stems off kale and remove ribs. Stack sections of leaves, roll them into a tube, then cut into thin ribbons crosswise.
Step 5
Assemble salad: Put kale in a large bowl. Add pecorino, walnuts, and raisins, leaving any leftover vinegar mixture in the dish. Add remaining olive oil and lemon juice, then toss until all kale ribbons are coated. Adjust seasonings with salt, pepper, and some reserved vinegar mixture if needed. Let sit for 10 minutes before serving. Just before serving, toss with breadcrumbs and, if needed, a final 1 teaspoon drizzle of olive oil.
Step 6
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Chef's notes
Consider preparing the salad with bare bones or opt for a more detailed preparation by toasting nuts, breadcrumbs, and plumping the raisins for added depth.
This salad pairs well with a tortilla de patatas, making it a perfect weeknight dinner.
