Kale Salad With Pecorino And Walnuts
https://smittenkitchen.com/2013/08/kale-salad-with-pecorino-and-walnuts/Scan to open on your phone
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Prepare walnuts by toasting them in the oven at 350 degrees for 10 minutes, then chop coarsely.
In a small saucepan, simmer white wine vinegar, water, and raisins for 5 minutes until plump and soft. Set aside in liquid.
Toast breadcrumbs, garlic, and olive oil in a skillet with a pinch of salt until golden. Set aside.
Trim the heavy stems off the kale and remove the ribs. Tear the ribs off with fingers. Stack and roll the leaves into a tube, then cut into thin ribbons.
In a large bowl, combine kale, pecorino, walnuts, raisins, olive oil, lemon juice, salt, pepper, and some of the reserved vinegar mixture. Toss until coated.
Let sit for 10 minutes before serving, if possible. Toss with breadcrumbs and a drizzle of olive oil before serving.