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Raw Kale Salad with Pecorino and Walnuts

Kale Salad With Pecorino And Walnuts

Don’t be intimidated by a raw kale salad—trust Smitten Kitchen on this one. Just thinly chop one bunch of dino kale like you would a slaw and add plump golden raisins, toasted walnuts, and grated Pecorino to finish this tasty side dish.

What You’ll Need

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  • walnut halves or pieces  ( 1/2 cup (105 grams or 3 3/4 ounces) )
  • golden raisins  ( 1/4 cup (45 grams or 1 1/2 ounces) )
  • white wine vinegar  ( 1 tablespoon )
  • water  ( 1 tablespoon )
  • panko or slightly coarse homemade breadcrumbs (from a thin slice of hearty bread)  ( 1/4 cup (15 grams or 1/2 ounce) )
  • garlic, minced or pressed  ( 1 tiny clove )
  • Coarse or kosher salt 
  • olive oil  ( 3 tablespoons )
  • tuscan kale (also known as black or lacinato kale; this is the thinner, flatter leaf variety), washed and patted dry  ( 1 bunch (about 14 ounces or 400 grams) )
  • pecorino cheese, grated or ground in a food processor   ( 2 ounces (55 grams) (1/2 cup total) )
  • Juice of half a lemon   ( 1/2 (lemon) )
  • Freshly ground black pepper or red pepper flakes (to taste) 
Ready to make? Find out how on smitten kitchen