Crunchy Kale Salad with Walnuts and Pecorino

kalesalad

Crunchy Kale Salad with Walnuts and Pecorino

 

 

Ingredients

 

4 cups finely julienne kale, cleaned and stems removed

2 cups finely julienne 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

 

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.

 

Health and Wellness Associates

Archived

312-972-Well

 

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Posted on April 6, 2016, in Foods, Uncategorized and tagged , , , , , , , , , , , , , , , , . Bookmark the permalink. Leave a comment.

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