Kale Salad with Pecorino Cheese, Pumpkin Seeds and Grapes
While kale salads have gained tremendous popularity in recent years, there's no getting around the fact that kale is often quite tough and hard to chew. One solution for you kale lovers is to use baby kale. It's so tender, even the fibrous stems go down easily.
I have made this salad with pickled currants for a long time, and judging from their orders, my customers keep coming back for it. I thought that the burst of sweet, juicy flavor and soft texture of ripe grapes would work nicely.
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For crunch, some toasted pumpkin seeds make for good texture contrast. The sweet and sour dressing partners well with Pecorino, which is more tart and pungent than the more common dusting of Parmigiano.
If you don't have fresh grapes, then dried currants or raisins will do. Soak the currants or raisins in water or vinegar till they plump up.
- 1 pound baby kale, rinsed
- 1 tablespoon pumpkin seeds, toasted
- 1/4 cup halved red or white grapes
- Juice of 2 lemons (about 6 tablespoons)
- 2 teaspoons honey
- 4 tablespoons extra virgin olive oil
- Salt and fresh ground black pepper to taste
- 2 tablespoons grated Pecorino cheese
In a salad bowl, combine the kale, pumpkin seeds, and grapes and toss.
In a small bowl, whisk together the lemon, honey, and olive oil. Season with salt and pepper. Pour over the kale mixture and toss to coat. Sprinkle the cheese over and serve immediately.
Reprinted from “Good Fat Cooking” by Franklin Becker and Peter Kaminsky. Copyright (c) 2014 by Franklin Becker. By permission of Rodale Books. Available wherever books are sold.