Kale Salad with Pecorino and Walnuts

Ingredients:

  • 1/2 cup walnut halves or pieces
  • 1/4 cup golden raisins
  • 1 tablespoon white wine vinegar
  • 1 tablespoon water
  • 1/4 cup panko
  • 1 tiny clove garlic, minced or pressed
  • Coarse or kosher salt
  • 3 tablespoons olive oil
  • 1 bunch tuscan kale, washed and patted dry
  • 2 ounces pecorino cheese, grated or ground in a food processor, (1/2 cup total)
  • Juice of half a lemon
  • Freshly ground black pepper or red pepper flakes, to taste

Heat oven to 350. Toast walnuts on a baking sheet for 10 minutes, tossing once. Let cool and coarsely chop.

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.

Toast bread crumbs, garlic and 1 tablespoon of the olive oil in a skillet together with a pinch of salt until golden. Set aside.

Trim heavy stems off kale and remove ribs. Stack sections of leaves and roll them into a tube, then cut them into very thin ribbons crosswise.

Put kale in a large bowl. Add pecorino, walnuts and raisins (leaving any leftover vinegar mixture in dish), remaining 2 tablespoons olive oil and lemon juice and toss until all the kale ribbons are coated. Taste and adjust seasonings with salt, pepper and some of the reserved vinegar mixture from the raisins, if needed. Let sit for 10 minutes before serving. Just before serving, toss with breadcrumbs.

From Smitten Kitchen

 

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