Kale Salad with Pecorino and Walnuts
1/2 cup (105 grams or 3 3/4 ounces) walnut halves or pieces toasted
1/4 cup (45 grams or 1 1/2 ounces) golden raisins
1 Tbsp white wine vinegar
1 Tbsp 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 Tbsp olive oil
1 bunch kale washed and patted dry
2 oz pecorino cheese, grated or ground in a food processor (1/2 cup total)
Juice of half a lemon
Freshly ground black pepper or red pepper flakes, to taste
- 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. Stack sections of leaves and roll them into a tube, then cut them into very thin ribbons crosswise.
- Assemble salad: 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.