Name: Tuscan Kale Salad with Anchovy Dressing
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 4 servings
Ingredients: 2 bunches Tuscan kale, stems removed and leaves sliced into 1/4-inch strips; 1/2 cup golden raisins; 1/4 cup white wine vinegar; 1 cup toasted hazelnuts; Shaved pecorino, for garnish; 1/4 cup white wine vinegar; 3 tablespoons grated pecorino; 2 tablespoons diced shallots; 1 teaspoon honey; 4 anchovy fillets; 1/4 cup plus 1 tablespoon extra-virgin olive oil

Directions

Watch how to make this recipe.

For the Tuscan kale salad: Bring a medium pot of water to a boil over medium-high heat. Turn off the heat. Carefully submerge the kale in the hot water for 1 minute. Drain in a colander and immediately rinse with cold water to halt the cooking process. (The kale should be just slightly wilted and tenderized.) Remove the kale to a towel-lined baking sheet to drain excess water.
In a small bowl, combine the raisins, white wine vinegar and 1/4 cup hot water. Rehydrate the raisins for at least 15 minutes, then drain when ready to serve.
For the anchovy dressing: Into a blender add the white wine vinegar, pecorino, shallots honey and anchovies. Blend on high until smooth. With the motor running, slowly pour in the olive oil. Pour the dressing over the salad at least 15 minutes before serving to help further tenderize the kale.
When ready to serve, add the toasted hazelnuts and plumped golden raisins and garnish with the shaved pecorino.

On Tonight

Tuscan Kale Salad with Anchovy Dressing

Tuscan Kale Salad:

Anchovy Dressing:

Categories:

Related Pages