Kale Salad With Pecorino and Pine Nuts
Adapted from A Boat, a Whale & a Walrus: Menus and Stories [1] by Renee Erickson and Jess Thomson, and Smitten Kitchen [2]
Notes
Toasted chopped walnuts are an economical (and delicious) substitute for the pricey pine nuts.
Ingredients
- 1/2 cup (3 ounces) golden raisins
2 tablespoons white wine vinegar
2 tablespoons water
1/2 cup extra-virgin olive oil
1/4 cup freshly squeezed lemon juice
Kosher salt
2 bunches lacinato kale, center ribs removed and torn into bite-size pieces
3/4 cup (3 1/2 ounces) toasted pine nuts
2 1/2- 3 ounces Pecorino Romano, shaved
Directions
- Add the golden raisins, vinegar, and water to a small saucepan, and cook over low heat, stirring occasionally, until the raisins have absorbed all the liquid and are plump. Once cool, cut the larger raisins in half so that there are raisins in each and every bite of the salad.
- Whisk together the olive oil, lemon juice, and a generous pinch of salt.
- Add the kale to a large mixing bowl and a couple pinches of salt; toss with the salt and rub it into the leaves (aka massaging the kale) until the kale is a darker green, is glossy, and has softened. Add the golden raisins and pine nuts. Gradually add the dressing, tossing to coat, tasting along the way. (You may have extra dressing; the salad should be well dressed but not soggy; there should not be more than a splash of dressing at the bottom of the bowl.) If you have time, refrigerate for half an hour to allow the dressing to soften the kale a bit more; if not, add the Pecorino and serve.
Information
- Category
- Salads, Main Dishes
- Cuisine
- North American
- Yield
- Serves 4-8