I promise you will not hate it!
There are a lot of kale haters out there because no matter how it is prepared, it is too bitter or earthy tasting. Often times people describe the taste of kale as if they are chewing on dirt. I am not sure how the green lettuce that has been used to decorate buffet lines has become the hottest and healthiest vegetable.
Thank you Smitten Kitchen
Deb Perelman of Smitten Kitchen has once again killed it with this recipe; Kale salad with pecorino and walnuts. There is a similar salad that I love at True Foods and North Italia by the Sam Fox restaurant group. I think this salad by Smitten Kitchen has a little more pizazz with the addition of the walnuts.
I made this salad for dinner last night and added a piece of bbq’d salmon. It was so delicious that my daughter ate the leftovers for breakfast this morning. Here is the recipe, I hope you enjoy it as much as we did!
Salmon and Kale Salad with pecorino and walnuts
1lb salmon fillets
1/2 cup walnut halves or pieces
1/4 cup golden raisins
1 tablespoon white wine vinegar
1 tablespoon water
1/4 cup panko or slightly coarse homemade breadcrumbs
1 tiny clove garlic, minced or pressed
Coarse or kosher salt
4 tablespoons olive oil
1 bunch Tuscan kale (also known as black or lacinato kale; this is the thinner, flatter leaf variety), washed and patted dry
1/2 cup pecorino cheese, grated or ground in a food processor, which makes it delightfully rubbly
Juice of half a lemon
Freshly ground black pepper or red pepper flakes, to taste
Prepare walnuts: Heat oven to 350. Toast walnuts on a baking sheet for 10 minutes, tossing once. Let cool and coarsely chop.
Prepare raisins: 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.
Prepare crumbs: Toast bread crumbs, garlic and 2 teaspoons of the olive oil in a skillet together with a pinch of salt until golden. Set aside.
Prepare kale: Trim heavy stems off kale and remove ribs, cut them into very thin ribbons crosswise.
Before putting the salad together, Rub olive oil (1 tsp) on the salmon, add salt and pepper. Grill the salmon skin side down first, 8 minutes per side.
Assemble salad: Put kale in a large bowl. Add pecorino, walnuts, and raisins (leaving any leftover vinegar mixture in the dish), remaining 2 tablespoons olive oil and lemon juice and toss until all the kale ribbons are coated. Taste and adjust seasonings with salt, pepper and some of the reserved vinegar mixture from the raisins, if needed. Let sit for 10 minutes you can. Just before serving, toss with breadcrumbs and, if needed, a final 1 teaspoon drizzle of olive oil.
Put the cooked Salmon on top of the kale salad, Enjoy!