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Crunchy Kale Salad with Walnuts and Pecorino Recipe
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| Prep Time | 15 minutes |
| Servings |
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Ingredients
- 4 cups finely julienned kale cleaned and stems removed
- 2 cups finely julienned radicchio cleaned and core removed
- 1/4 cup extra virgin olive oil
- 1 teaspoon lemon juiced and 1zest
- 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
Ingredients
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Rate this recipe!
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Instructions
- 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.
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