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Kale salad with Pecorino, walnuts & sultanas

The most delicious and versatile chopped kale salad with Pecorino, walnuts & sultanas

Prep Time
15 mins
Cook Time
15 mins
Course: Salad
Cuisine: International

Ingredients

  • 50-60 gms walnuts roasted
  • 1/3 cup/80ml sultanas/ golden raisins
  • 2 Tbsp white wine vinegar
  • 2 Tbs water
  • 1/3 cup/80ml Panko crumbs
  • 1 Tbs extra virgin olive oil
  • ½ garlic clove finely grated (optional)
  • ½ - ¾ bunch curly kale or Tuscan kale 250-300gms final cleaned weight
  • 3-4 Tbsp extra virgin olive oil
  • Juice of half a lemon
  • 40 gms-50gms Pecorino Romano finely grated on a microplane
  • Zest from a ¼ of a lemon optional
  • Sea salt and black pepper to taste

Instructions

    Cup of Yum
  1. Prep the walnuts: Roast the walnuts in a 180C/350F oven for about 6 minutes until golden. Remove, allow to cool and roughly chop.
  2. 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.
  3. 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.
  4. Prep the kale: Thoroughly rinse and dry the kale, stripping the leaves from the stalk with a knife.
  5. Weigh out the kale. You should have 250-300gms.
  6. Finely slice the kale into small ribbons/pieces and place in a large bowl.
  7. Add the olive oil, lemon juice and finely grated pecorino, and thoroughly toss until well coated.
  8. 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.
  9. Serve with the toasted breadcrumbs and more Pecorino grated over the top. Adjust the seasoning to your taste.

Notes

  • This salad keeps well and can be eaten the next day even though the kale will soften.