Kale Salad with Pecorino and Walnuts

Historically I have not been a fan of kale.  It is one of those fad super foods that everyone harps on, supposedly can’t get enough of, and tries to incorporate into meals that they were never intended for.  I mean ‘kale chips’, you’re not fooling anyone.  Those are not chips.

But it turns out that when kale is prepared as it is intended, ie. in a salad, its delicious!  Its hearty and stands up to dressing and it makes for an interesting salad when lettuce is getting just a little tired.  So if you are thinking that kale is only for hippies, hipsters, or quote unquote healthy people, give this recipe a try.  It might turn out that you like kale too.

This salad involves some prep work, including toasting the walnuts and breadcrumbs and soaking the raisins.  These steps really take this salad from tasty to delicious, but if you are short on time they are not absolutely necessary.

Kale Salad with Pecorino and Walnuts
Adapted from Smitten Kitchen

1/2 cup (105 grams or 3 3/4 ounces) walnut halves or pieces
1/4 cup (45 grams or 1 1/2 ounces) golden raisins
2 tablespoon white wine vinegar
2 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) kale, washed and patted dry
2 ounces (55 grams) pecorino cheese, grated or ground in a food processor, which makes it delightfully rubbly (1/2 cup total)
Juice of half a lemon
Freshly ground black pepper or red pepper flakes, to taste

Prepare walnuts:  Toast the walnuts on a frying pan on the stove, or on a baking sheet in a 350F oven.  Be careful not to burn the walnuts!  Let cool and coarsely chop.

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.

Prepare crumbs: Toast bread crumbs, garlic and 2 teaspoons of the olive oil in a skillet together with a pinch of salt until golden. Set aside.

Prepare kale: Trim heavy stems off kale and remove ribs. Tear the leaves from the ribs, stack a section of leaves, roll them in a tube and cut them into very thin ribbons crosswise.

Assemble salad: Put kale in a large bowl. Add pecorino, walnuts and raisins with the leftover vinegar mixture, remaining 2 tablespoons olive oil and lemon juice and toss until all the kale ribbons are coated. Taste and adjust seasonings with salt, pepper, if needed. Let sit for 10 minutes before serving, if you can, as it helps the ingredients come together. Just before serving, toss with breadcrumbs and, if needed, a final 1 teaspoon drizzle of olive oil.