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Crunchy Kale Salad with Walnuts and Pecorino
- Level: Easy
- Total: 15 min
- Prep: 15 min
- Yield: 4 servings
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- Level: Easy
- Total: 15 min
- Prep: 15 min
- Yield: 4 servings
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
Kosher salt and freshly cracked black pepper
1/2 cup toasted walnuts
Directions
- 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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