Kale Salad | Currants, Walnuts, Romano

I know kale is good for you. So what? It doesn’t taste good. I’ve tried all kinds of preparations at home, I’ve had it in restaurants, I’ve even tried several varieties of kale chips which were both disgusting and expensive. I basically deleted kale from the menu.

That is, until a trusted source passed me this rendition with high praise.

One more time and glad about that. The secret seems to be finely chopping the kale and mixing it with the right ingredients, that way kale’s inherent grossness is completely disguised!

IMG_2351 IMG_2353
  • 4 C Kale, julienned
  • 2 C Radicchio, julienned
  • 1/4 C Basil, julienned
  • 1/2 C Romano Cheese, grated
  • 1/2 Walnuts, roasted with a bit of salt/pepper
  • 1/4 C Olive Oil
  • 1/4 C Dried Currants or Raisins
  • Juice of 1 Lemon
  • 1/2 t Salt
  • 2 t Agave
  • 1 t Ground Black Pepper
  • 1 t Lemon Zest

Put everything in a bowl, toss and let sit for a few minutes, toss again. Serve with a bit more Romano on top.

I’m liking the sweet of the agave and currants combined with the saltiness of the cheese, the acidity of the lemon and  the herbal notes of the basil. Next time I’m thinking swap out the olive oil for pistachio oil and use roasted pistachios instead of walnuts. Kale, in this case, is just filler, as it should be.

 

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3 thoughts on “Kale Salad | Currants, Walnuts, Romano

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