I love kale, especially kale chips, but I didn’t expect to get a little addicted to kale salad. A large salad. Serve with grilled meat, poultry, or fish.
Even my boyfriend, who hates kale, enjoyed this salad. I had it with grilled duck breast. A very delicious combination. A salad that goes well with steak.
You can completely adjust the salad to your liking, but don’t skimp on the ingredients as they add amazing flavor and crunchy texture.
The plump sultana adds a pop of sweetness to the salty pecorino. If I can’t find pecorino romano, I use parmesan, but pecorino is by far the best.
How to make pecorino, walnut and sultana kale salad
You can pre-make the various elements and assemble the salad before serving. The kale can rest for a while after the oil and acid are added until the texture of the leaves softens slightly, wait 10 minutes.
First, preheat the oven and toast the walnuts until golden brown. Keep an eye on it as oven temperatures can vary and it will burn quickly.
Prepare the sultanas/raisins by boiling them in vinegar and water for about 3-4 minutes until puffy.
Toast the bread crumbs in a hot skillet with olive oil and garlic until golden brown. Garlic is completely optional and I prefer to leave it out.
10-15 minutes before serving, assemble this kale salad according to the instructions below. Sprinkle with toasted bread crumbs just before serving to keep it crunchy.
Using a microplane, finely grate the pecorino. The fluffy snow-like texture spreads evenly throughout the salad.
I used curly kale here.
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This kale salad won’t win any beauty contests, but what it loses in looks it makes up for in flavor. Here’s a short video of how I made it:
recipe – Offers 4 – 6 as sides – Adapted from Smitten Kitchen
Kale Salad with Pecorino, Walnuts and Sultanas
The most delicious and versatile chopped kale salad with pecorino, walnuts and sultanas
- Preparation time: 15
- Cooking time: Five
- total time: 20 min
- yield: Serves 4-6 as a side
- Category: salad
- Method: Living
- cooking: none
50–60gms walnuts, roasted
1/3 cup/Sultana 80ml/Golden Raisin
2 tablespoons white wine vinegar
2 Tbs water
1/3 cup/80ml bread crumbs
1 Tbs extra virgin olive oil
½ finely grated garlic (optional)
½ – ¾ Curly Kale or Tuscan Kale Bundles (250-300 gms final refined weight)
3–Four tablespoon extra virgin olive oil
the juice of half lemon
40gms-50gms microplane finely grated pecorino romano
Peel of 1/4 lemon (optional)
salt and black pepper to taste
Prepare the walnuts. Roast the walnuts in the oven at 180°C for about 6 minutes until golden brown. Remove, cool, and roughly chop.
prepare the sultana: Put sultana in a small pot, add white wine vinegar and water and bring to a boil. Heat over low heat for about 3 minutes, then remove from heat, cool and absorb more water.
prepare the toasted crumbs: Heat 1 tablespoon of olive oil in a small frying pan and add garlic and bread crumbs. Cook over medium heat until golden brown, stirring regularly. Remove and cool.
prepare the kale: Rinse and dry the kale well and remove the leaves from the stem with a knife.
Weigh the kale. You should have 250-300gms.
Finely slice the kale into small ribbons/pieces and place in a large bowl.
Add olive oil, lemon juice, and finely grated pecorino cheese and mix well until combined.
Add the sultanas/raisins along with the reserved vinegar, chopped roasted walnuts and lemon zest and toss the salad again. Let this sit for 10 minutes.
Serve with toasted bread crumbs and grated pecorino on top.
Note
This salad keeps well and can be eaten the next day even if the kale has softened.
keyword: Kale, Salad, Pecorino, Cheese, Walnuts, Sultanas, Raisins, Vegetarian, Toasted Bread, Smitten Kitchen
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