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Kale Salad With Pecorino And Walnuts
Ingredients
- 1/2 cup (55 grams or 2 ounces ounces) walnut halves or pieces
- 1/4 cup (45 grams or 1 1/2 ounces) golden raisins
- 1 tablespoon white wine vinegar
- 1 tablespoon water
- 1/4 cup panko (15 grams or 1/2 ounce) or slightly coarse homemade breadcrumbs (from a thin slice of hearty bread)
- 1 tiny clove garlic, minced or pressed
- Coarse or kosher salt
- 3 tablespoons olive oil
- 1 bunch (about 14 ounces or 400 grams) tuscan kale (also known as black or lacinato kale; this is the thinner, flatter leaf variety), washed and patted dry
- 2 ounces (55 grams) pecorino cheese, grated or ground in a food processor, which makes it delightfully rubbly (1/2 cup total)
- Juice of half a lemon
- Freshly ground black pepper or red pepper flakes, to taste
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