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Kale Salad with Pecorino and Walnuts

by Deb
winterside
Source: http://smittenkitchen.com/2013/08/kale-salad-with-pecorino-and-walnuts/

Ingredients

produce
  • 1/2 cupwalnut halves
  • 1 bunchtuscan kale(washed and patted dry)
  • 1/4 cupgolden raisins
  • 1 clovegarlic(minced or pressed)
  • lemon juice
dairy
  • 2 ouncespecorino cheese(grated or ground)
grain
  • 1/4 cuppanko
pantry staple
  • black pepper(to taste)
  • 1 tablespoonwhite wine vinegar
  • salt
  • 3 tablespoonolive oil
other
  • 1 tablespoonwater

Instructions

  1. Heat oven to 350°F. Toast walnuts on a baking sheet for 10 minutes, tossing once. Let cool and coarsely chop.
  2. In a 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 bread crumbs, garlic, and 2 teaspoons of the olive oil in a skillet with a pinch of salt until golden. Set aside.
  4. Trim heavy stems off kale and remove ribs.

My notes

Consider toasting the nuts, the crumbs in olive oil, and plumping the raisins for more depth.