5 from 3 votes
Kale salad with Pecorino, walnuts & sultanas
The most delicious and versatile chopped kale salad with Pecorino, walnuts & sultanas
Prep Time
15 mins
Cook Time
5 mins
Course:
Salad
Cuisine:
International
Ingredients
- 50-60 walnut roasted, grams quantity unspecified
- 1/3 sultana 80ml cup, or golden raisins
- 2 Tbsp white wine vinegar
- 2 Tbs water
- 1/3 panko bread crumbs cup/80ml
- 1 Tbs extra virgin olive oil
- ½ garlic finely grated (optional, clove
- ½ - ¾ curly kale 250-300gms final cleaned weight, or Tuscan kale, bunch
- 3-4 Tbsp extra virgin olive oil
- lemon juice of half
- 40 Pecorino Romano cheese 50 gms finely grated on a microplane
- lemon optional, zest from 1/4 lemon
- sea salt to taste
- black pepper to taste
Instructions
- Prep the walnuts: Roast the walnuts in a 180C/350F oven for about 6 minutes until golden. Remove, allow to cool and roughly chop.
- Prep the sultanas: Place the sultanas in a small pot with the white wine vinegar and water and bring it to a boil. Cook over low heat for about 3 minutes then take it off the heat and allow it to cool and further absorb.
- Prep the toasted crumbs: Heat the one tablespoon of olive oil in a small frying pan and add the panko and garlic. Cook over medium heat until golden, stirring regularly. Remove and allow to cool.
- Prep the kale: Thoroughly rinse and dry the kale, stripping the leaves from the stalk with a knife.
- Weigh out the kale. You should have 250-300gms.
- Finely slice the kale into small ribbons/pieces and place in a large bowl.
- Add the olive oil, lemon juice and finely grated pecorino, and thoroughly toss until well coated.
- Add the sultanas/raisins with the reserved vinegar, chopped roasted walnuts, and lemon zest and toss the salad again. Allow this to sit for 10 minutes.
- Serve with the toasted breadcrumbs and more Pecorino grated over the top. Adjust the seasoning to your taste.
Cup of Yum
Notes
- This salad keeps well and can be eaten the next day even though the kale will soften.