Kale Salad With Pecorino And Walnuts

Jun 8th, 2017 | By | Category: blog, cook something, soups and salads
Dr. Deb Tolman's kale salad even kale haters love.

Dr. Deb Tolman’s kale salad that kale haters love.

Here’s a great kale recipe for fall or any season from Dr. Deb Tolmen.

When I visited Dr. Deb Tolman at her homestead/learning lab in Clifton, Texas earlier this year, she prepared lunch for me. Our meal included this kale salad (kale from her garden), which she prepared in her outdoor kitchen.

She told me even kale haters love this salad, and after tasting it, I am inclined to agree.

Dr. Deb says: This recipe is based on a kale salad offered at Barbuto in New York City. Tuscan kale is also known as black or lacinato kale and is the thinner, flatter leaf variety.

Ingredients

  • 1/2 cup walnut halves or pieces
  • 1/4 cup golden raisins
  • 1 tablespoon white wine vinegar
  • 1 tablespoon water
  • 1/4 cup panko slightly coarse homemade breadcrumbs (from a thin slice of hearty bread)
  • 1 tiny clove garlic, minced or pressed
  • Coarse or kosher salt
  • 3 tablespoons olive oil
  • 1 bunch tuscan kale, washed and patted dry
  • 2 ounces 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

Directions

  1. To prepare walnuts, heat oven to 350 degrees. Toast walnuts on a baking sheet for 10 minutes, tossing once. Let cool and coarsely chop.
  2. 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.
  3. Toast bread crumbs, garlic and 2 teaspoons of the olive oil in a skillet together with a pinch of salt until golden. Set aside.
  4. Trim heavy stems off kale and remove ribs. I always find removing the ribs annoying with a knife, because the leaves want to roll in on the knife and make it hard to get a clean cut. Instead, I’ve taken to tearing the ribs off with my fingers, which is much easier for me. Stack sections of leaves and roll them into a tube, then cut them into very thin ribbons crosswise. (Note: she mentioned to me you can salt the ribbons and massage them with your hands to tenderize the kale even further)
  5. 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 1 teaspoon drizzle of olive oil.
Related Posts Plugin for WordPress, Blogger...
Print Friendly
Tags: , , , , , , , , ,

Leave Comment