Tuscan Kale Salad, Raisins, Almonds, Pecorino, Lemony Salad Dressing
How Italians eat a kale salad, olive oil, lemon, toasted almonds, raisins, chile flakes with a zesty lemony dressing, showered with Pecorino Romano
Servings: 4
Ingredients
- SALAD DRESSING
- 1 small clove garlic cut in quarters
- 1 tablespoon of lemon
- 1 tablespoon white wine vinegar
- 3 tablespoons olive oil
- 1/4 teaspoon red pepper chili flakes
- 1 one bunch of Lacinato kale ribs removed, chopped finely
- 1/4 cup golden raisins regular raisins or even dried cranberries will do
- 1/4 cup toasted sliced almonds
- 1 ounce of Pecorino Romano Cheese
- sea salt
- black pepper
Instructions
- dd garlic clove and chile to olive oil and let sit for twenty minutes or longer. Remove garlic. Mix vinegar and lemon. Slowly add olive oil to lemon mixture.
- Toss chopped kale leaves with half of the dressing. Add more as needed. add in raisins, toasted almonds.
- Using a mandolin or cheese grater, slice paper thin slices of pecorino over the salad.
- Season with salt and pepper.