Crunchy Kale Salad with Walnuts and Pecorino

Total Time:
15 min
Prep:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 cups finely julienned kale, cleaned and stems removed
  • 2 cups finely julienned radicchio, cleaned and core removed
  • 1/4 cup extra-virgin olive oil
  • 1 lemon, juiced and 1 teaspoon zest
  • 1/2 cup shaved Pecorino Romano, plus extra for garnish
  • 1/4 cup dried currants
  • 2 tablespoons finely sliced fresh basil
  • Kosher salt and freshly cracked black pepper
  • 1/2 cup toasted walnuts
Directions
Watch how to make this recipe.
  • Toss the kale and radicchio with about half of the oil, lemon juice and zest in a large glass mixing bowl. Let stand about 2 minutes. Add the Pecorino, currants, basil and the remaining oil, lemon juice and zest. Thoroughly mix. Season with salt and pepper. Set aside.

  • Fold in the walnuts just before serving and top the salad with a pile of Pecorino.


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