Kale salad with pecorino
Kale salad with pecorino
by Sam Linsell
This delicious and versatile chopped kale salad is packed with flavour and crunchy texture. Serve it alongside any grilled meat, chicken or fish. The plumped-up sultanas add a pop of sweetness against the salty Pecorino. Use Parmesan if you can’t find Pecorino Remano.
60gms walnuts, roasted
1/3 cup/80ml sultanas/ golden raisins
2Tbsp white wine vinegar
2 Tbs water
1/3 cup/80ml Panko crumbs
1 Tbs extra virgin olive oil
½ garlic clove, finely grated (optional)
½ - ¾ bunch curly kale (250-300gms final cleaned weight)
2 – 3 Tbsp extra virgin olive oil
Juice of half a lemon
40gms-50gms Pecorino Romano finely grated on a microplane
Zest of ¼ of a lemon (optional)
Sea salt and black pepper to taste
Roast the walnuts in a 180C/350F oven for about 6 minutes until golden. Remove, allow to cool and roughly chop.
Place the sultanas in a small pot with the white wine vinegar and water and bring it to a boil. Cook over a low heat for about 3 minutes then take it off the heat and allow to cool and further absorb.
Heat the one tablespoon of olive oil in a small frying pan and add the panko and garlic. Cook over a medium heat until golden, stirring regularly. Remove and allow to cool.
Thoroughly rinse and dry the kale, stripping the leaves from the stalk with a knife.
Weigh out the kale. You should have 250-300gms.
Finely slice the kale into small ribbons/pieces and place in a large bowl.
Add the olive oil, lemon juice and finely grated pecorino, and thoroughly toss until well coated.
Add the sultanas/raisins with the reserved vinegar, chopped roasted walnuts, and lemon zest and toss the salad again. Allow this to sit for 5 minutes.
Serve with the toasted breadcrumbs and more Pecorino grated over the top. Adjust the seasoning to your taste.