More Great Recipes: Salad | Vegetarian

Kale Salad with Pecorino And Walnuts

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Why I Love This Recipe

Kale and walnuts make a great combination. Eleanor Rosellini

Ingredients You'll Need

1/2 cup walnut halves or pieces
1/4 cup golden raisins (I use dark raisins.)
1 tbsp. white wine vinegar
1 tbsp. water
1/4 cup packaged panko or homemade breadcrumbs.
1 tiny clove garlic, minced or pressed
3 tbsp. olive oil
1 bunch tuscan kale, washed and patted dry
1 1/2 ounces pecorino cheese, grated or ground in a food processor (1/4 or 1/3 cup total)
Juice of half a lemon


Toast walnuts at 350 deg. 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 2 teaspoons 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 or tear the ribs off with your fingers. 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, if you can, as it helps the ingredients come together. Just before serving, toss with breadcrumbs and, if needed, a final one teaspoon drizzle of olive oil.

Lots of short cuts: use untoasted walnuts; just add a few raisins and forget plumping them up in water and vinegar; toast ready-made bread crumbs with a some pressed garlic.

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