Crunchy Kale Salad with Walnuts and Pecorino
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 230
- Total Fat
- 19
- Saturated Fat
- 5
- Carbohydrates
- 11
- Dietary Fiber
- 2
- Sugar
- 7
- Protein
- 7
- Cholesterol
- 17
- Sodium
- 248
- Total: 15 min
- Prep: 15 min
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.