Shredded Kale Salad with Walnuts and Lemon Pecorino Dressing
Servings: 10 people
Ingredients
Salad
- 3 Large bunches Tuscan kale de-stemmed and sliced into ribbons
- 1 large shallot thinly sliced
- 1/3 cup grated pecorino or Parmesan cheese
- 2/3 cup walnuts, chopped
- 2 lemons zested (save the lemons for their juice in the dressing)
- kosher salt
Dressing
- 1/4 cup lemon juice
- 1/4 cup white wine vinegar
- 1 1/3 cup extra-virgin olive oil
- 3 oz pecorino cut into chunks
- 2 tsp dijon mustard
- 3 cloves cloves garlic peeled
- fresh cracked pepper
Instructions
- Rinse and dry the sliced kale (a salad spinner works well, in batches), then transfer to the biggest bowl you have. Add the sliced shallot and sprinkle generously with salt. Using your hands, massage the salt into the kale and shallot for 20–30 seconds, until the kale turns darker green and shrinks down as it tenderizes. Set aside.
- Put a medium pan over medium heat and add the chopped walnuts. Cook, tossing occasionally, for 5–7 minutes, until fragrant and golden. Transfer to a plate to cool as you continue.
- Blend all dressing ingredients together in a blender until smooth.
- Pour enough dressing onto the kale to coat, and massage it in to cover all the leaves. Save any extra dressing in the fridge for another use.
- Top the salad with the grated pecorino, lemon zest, and toasted walnuts, and serve, or let it sit in the fridge for up to a day before serving. If making it a day ahead, add the walnuts just before serving so they stay crisp and don't get soggy.
Nutrition
Serving: 1serving | Calories: 608kcal | Carbohydrates: 8g | Protein: 9g | Fat: 62g | Saturated Fat: 11g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 38g | Cholesterol: 21mg | Sodium: 262mg | Potassium: 180mg | Fiber: 2g | Sugar: 2g | Vitamin A: 644IU | Vitamin C: 29mg | Calcium: 253mg | Iron: 1mg
