WHAT???? I like Kale???? This is an amazing little green leafy that I am just learning about. My Mom never prepared Kale. Has is always been around? There are some tricks to Kale that make it less bitter and pop the flavor. Massaging the Kale leaves after they have been taken off the stem is an important step. Add a little (1 TBL.per bunch) olive oil to the leaves and work with your hands to make sure each leaf is coated and pampered. This is an excellent step for the little helper bee in your kitchen. Then proceed with recipe. My husband (Mr. meat and potatoes) did not care for this salad but , I think if you like the veggie world of eating, you are going to love it. It is not tough, not a lot of dressing to weigh it down and the flavors of the cheese and raisins pop the flavor. Not to mention, it’s beautiful!!! I tweaked this recipe right away to make it more healthy for my family. It is gluten and egg free but the cheese can not be substituted with a vegan cheese. I should say with any vegan cheese I have tried so far. Pecorino cheese is bold and delightful!!!! My cheese man in Kroger said there are 2 varieties in Kroger, the cheaper and the more expensive. We are not talking big bucks here….Go with the expensive cheese and treat yourself to Heaven on earth. You only need 1/2 c. per recipe. My dairy sensitive daughter will be taking a dairy pill when this is on the meal plan. (I gave her a sample last night and she’s requesting if for dinner this weekend.) This recipe is a little time intensive but nothing hard and the more you make it, the faster you will become.
toast 1/2 c. walnut halves ..about 7-8 minutes in a 350 oven after they cool, place in a baggie and roll over them with rolling pin to break into smaller pieces ..set aside….
in a saucepan: 1/2 c. golden raisins (I used cranraisins) and 2 Tbl white wine vinegar and 2 Tbl water. simmer for 5 minutes… set aside * this is actually doubled from the original recipe. I love cranraisins and plumped up raisins are delicious.
instead of bread crumbs, I use Rice Krispies (Gluten free) I placed these in a baggie and rolled over them with a rolling pin to make crumbs .. in a skillet, add 2 tsp. olive oil, 1 tiny garlic clove, minced and 1/4 c. crushed Rice Krispies. add a pinch of salt and toast this mixture till golden… set aside * The original recipe calls for breadcrumbs.
Grated 1/2 c. of Pecorino cheese (a rather fancy name for a very good Parm cheese)
Kale: trim heavy stem away from the leaves. place several leaves on top of one another and roll like a cigar and slice thin, like a ribbon. Place in a large bowl and add 2 Tbl. olive oil to leaves and massage the leaves till all are coated and finger massaged.
Assemble:
Massaged Kale
cheese
toasted walnuts
plumped up raisins and any liquid still in the pan
1 Tlb. olive oil
juice of 1/2 lemon
salt and pepper to taste. (I’d start with 1/2 tsp of each and then adjust)
Just before serving: sprinkle the breadcrumbs (Rice Krispie crumbs) on top. and 1 more tsp. of olive oil drizzled on top.
This mixture gets better and better the longer it sits as the flavors blend. It does not get soggy so you can make it several hours before your meal and the next day it is just as good. Just don’t add those crumbs till you serve..they would get soggy!!! I will be giving this a 4 spoon rating only because I think it has a special cliental. Personally, it’s 5 spoons all the way!!
