Kale Salad with Walnuts and Golden Raisins
Slightly adapted recipe from Smitten KitchenServes 4
1/2 cup walnuts, roasted and chopped
1/4 cup golden raisins
2 T apple cider vinegar
2 T water
1/4 cup panko breadcrumbs
1 small clove of garlic finely minced or grated
pinch of kosher salt
2T olive oil (first addition)
1 bunch of kale (I used curly kale), rubbed and washed
1/3 cup Pecorino cheese, grated
2 T olive oil, (second addition)
juice of whole orange
1 T honey
salt and pepper to taste
Prepare Walnuts: Heat oven to 350. Toast walnuts on baking sheet for 10 minutes, turning once. Let cool and then chop.
Prepare Raisins: Place raisins in a small bowl and add vinegar and water. Let soak in liquid for 30 minutes or so. (Oops, the original recipe calls for heating the raisins in a saucepan to re-hydrate with vinegar, I missed that step and just let them soak while I prepped everything else)
Prepare Crumbs: Toast breadcrumbs, garlic, olive oil in a skillet until golden brown. Salt to taste. Set aside.
Prepare Kale: Remove tough stems from kale and rip curly leaves into small bite sized pieces. Rub torn kale between your hands to soften leaves. Rinse and spin leaves and transfer kale to a large bowl.
Prepare Salad:
Add pecorino cheese, raisins (without the vinegar mixture), walnuts, olive oil, orange juice, and honey and toss until coated. Taste and add salt and pepper and adjust with left over vinegar, honey or orange juice. Let salad sit for 10 minutes to let the flavors meld. Toss with Breadcrumbs before serving. Enjoy!
More Kale recipes:
Autumn Slaw with Candied Pumpkin Seeds |
Kale Salad with Strawberry Mango Salsa |
Braised Kale and Onions with Balsamic Butter |
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