Tuesday, March 24, 2015

kale salad you will love!

what's the deal with kale?
you either love it or you hate it.

my theory is that anyone who falls into that second category 
and doesn't love kale yet just hasn't tried the right recipes. 
that's where i come in :)

i've got some great kale salad recipes i've been making
that have even turned B (a non-kale lover) into a convert! 

let me start with one basic prep instruction:

at the beginning of the week i like to prep my kale.

i do this by trimming the leaves from the stock in the middle 
and either tearing or chopping the leaves into salad size pieces.

then, i wash and thoroughly dry the kale and place in a large bowl.

from here i generously drizzle with olive oil and fresh squeezed lemon juice 
(enough to coat all the leaves)

i leave this bowl in my fridge and find that not only does the kale get softer and less bitter, 
but it can last me an entire week just like this.

SO, 99% of all my kale salad recipes start with kale that has been prepped 
and marinating in an olive oil/lemon bath for a day or two :)

NOW, on to this specific recipe

1/2 cup walnuts
1/4 cup golden raisins
1 tablespoon white wine vinegar
1 tablespoon water
1/4 cup panko or breadcrumbs
1 garlic close, minced
coarse salt
3 tablespoons olive oil
1 bunch kale
1/2 cup pecorino cheese, grated or ground
juice from half a lemon
fresh ground black pepper and/or red pepper flakes


1. heat oven to 350 degrees. 
toast walnuts on baking sheet for 10 minutes, tossing once. 
let cool and coarsely chop.

2. in small saucepan over low heat, simmer white wine vinegar, 
water and raisins for 5 minutes until plump and soft. set aside in liquid.

3. toast breadcrumbs, garlic and 2 teaspoons olive oil in a skillet 
with a pinch of salt until golden. set aside.

4. trim stems off kale and remove ribs (if not already done).
stack sections of the leaves and roll them into a tube, 
then cut them into very thin ribbons crosswise.

5. put kale in large bowl.
add pecorino, walnuts and raisins (leaving any leftover vinegar in the dish),
and remaining 2 tablespoons of olive oil and lemon juice.
toss until kale ribbons are coated.
adjust seasonings to taste with salt, pepper and leftover vinegar.
let stand for 10 minutes before serving.

6. just prior to serving, toss with breadcrumbs.

this sandwich is a croque monsier :)

also, for more kale recipes click here and here!

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