Kale is a “superfood”, filled with vitamins minerals and plenty of anti-oxidants. Here is a great, easy kale salad recipe you can try at home.
1/2 cup walnut halves or pieces
1/4 cup golden raisins
1 tablespoon white wine vinegar
1 tablespoon water
1/4 cup panko or slightly coarse homemade breadcrumbs
1 tiny clove garlic, minced or pressed
Coarse or kosher salt
3 tablespoons olive oil
1 bunch of tuscan kale, washed and patted dry
2 ounces (55 grams) (1/2 cup) pecorino cheese, grated or ground in a food
Juice of half a lemon
Freshly ground black pepper or red pepper flakes, to taste
To prepare walnuts: Heat oven to 350. Toast walnuts on a baking sheet for 10 minutes, tossing once. Let cool and coarsely chop.
To 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.
To 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.
To prepare kale: 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.
Assemble the salad: Put kale in a large bowl. Add pecorino, walnuts and raisins. Try to keep any leftover vinegar mixture
in the dish to use later. Add 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, to give the flavours a chance to mix. Just
before serving, toss with breadcrumbs.
Thank you to SmittenKitten.com for this