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Kale, Cherry and Walnut Salad

Kale, Cherry and Walnut Salad


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Fee, fi, fo, fum... this kale salad is SO MUCH YUM.MORE+LESS-

Updated November 10, 2014

8

cups washed, de-stemmed and chopped fresh kale

1/2

medium red onion, sliced

2

ounces goat cheese, crumbled

1/4

cup fresh lemon juice

1

tablespoon Dijon mustard

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  • 1

    Place chopped kale in a large bowl. Top with sliced red onion, walnuts, cherries, goat cheese and salt and pepper to taste; toss lightly.

  • 2

    In a small bowl or mason jar, combine lemon juice, olive oil, Dijon mustard, honey, salt and pepper; whisk or shake (cover on) to thoroughly combine.

  • 3

    Pour dressing over salad and toss lightly to combine. Let salad sit 10 minutes before serving to absorb the flavors.

No nutrition information available for this recipe


Kale salad with pecorino and walnuts

As someone who has said things like “the world would be a better place if we could all stop pretending that kale tastes good” (on p. 67, in fact) and who is unwaveringly certain that the last thing the internet needs is another kale salad, I am not even sure what I’m doing here. Am I on the wrong blog? But I can’t help it. I had an unforgettable kale salad last weekend and seeing as my life (and undoubtedly various legal statues) does not allow me to move into Barbuto (believe me, I’m considering it as I type… would they notice? I’ve always wanted more windows…), I had to attempt to riff on it at home. And if I’m going to be making it at home, well, it seems rude to keep it from you. We have no cooking secrets here.


We did the Chef’s Table for my husband’s birthday on Saturday night and were this the kind of blog that covered restaurants, this paragraph would be all, omg it was so good, squee, vegetables! and each dish was better than the one before and they were so generous! and you would quickly realize why I don’t. Fortunately, I’m only interested in talking about the parts of great meals outside my kitchen that I can drag back into it, and that brings us to kale.






Yes, kale. Look, I came around on kale, I did! I realized that I didn’t dislike it so much as much as I was suspicious of fervor around it, as if there had never been any other healthy vegetables before it, as if it its renaissance was the result of the kind of PR team only a certain troubled mayoral candidate could dream of right now. And the kale chips of 2010 didn’t do much to convince me [ducks sends self home from the internet in disgrace]. But it turns out, I like kale the way I like my slaws — raw, finely slivered, not overwhelmed by dressing and with just the right extra punches to round it out. Here, they’re golden raisins gently plumped with wine vinegar, deeply toasted walnuts, crunchy breadcrumbs, toasted in olive oil, and an uncompromising volume of salty aged pecorino romano. Both at home and the restaurant, we polished off the kale salad first sheesh, even the resident 3 year-old was curious enough to take a bite (but, predictably, deemed only the raisins acceptable). In my house, that’s considered a home run.

Kale Salad with Pecorino and Walnuts

Like I did on a recent ice cream cake, please consider this a tale of two recipes, one that’s bare bones (add the raisins, walnuts and crumbs without the extra prep) and one if you’d like to get a little more depth from each. Both work, but the slightly longer prep (toasting the nuts, the crumbs in olive oil, plumping the raisins, etc.) really makes the salad sing and will not be regretted. You can choose your own adventure, too, doing more for some ingredients and less for others.

We had this with a tortilla de patatas (Spanish potato, egg and olive oil omelet), our first one of the summer, and it was the perfect weeknight dinner. It also reminded me that it was time to update and streamline/simplify my recipe from 2007, which I did. See it here.

1/2 cup (55 grams or 2 ounces ounces) walnut halves or pieces
1/4 cup (45 grams or 1 1/2 ounces) golden raisins
1 tablespoon white wine vinegar
1 tablespoon water
1/4 cup panko (15 grams or 1/2 ounce) or slightly coarse homemade breadcrumbs (from a thin slice of hearty bread)
1 tiny clove garlic, minced or pressed
Coarse or kosher salt
3 tablespoons olive oil
1 bunch (about 14 ounces or 400 grams) tuscan kale (also known as black or lacinato kale this is the thinner, flatter leaf variety), washed and patted dry
2 ounces (55 grams) pecorino cheese, grated or ground in a food processor, which makes it delightfully rubbly (1/2 cup total)
Juice of half a lemon
Freshly ground black pepper or red pepper flakes, to taste

Prepare walnuts: Heat oven to 350. Toast walnuts on a baking sheet for 10 minutes, tossing once. Let cool and coarsely chop.

Prepare raisins: In a small saucepan over low heat, simmer white wine vinegar, water and raisins for 5 minutes, until plump and soft. Set aside in liquid.

Prepare crumbs: Toast bread crumbs, garlic and 2 teaspoons of the olive oil in a skillet together with a pinch of salt until golden. Set aside.

Prepare kale: Trim heavy stems off kale and remove ribs. I always find removing the ribs annoying with a knife, because the leaves want to roll in on the knife and make it hard to get a clean cut. Instead, I’ve taken to tearing the ribs off with my fingers, which is much easier for me. Stack sections of leaves and roll them into a tube, then cut them into very thin ribbons crosswise.

Assemble salad: Put kale in a large bowl. Add pecorino, walnuts and raisins (leaving any leftover vinegar mixture in dish), remaining 2 tablespoons olive oil and lemon juice and toss until all the kale ribbons are coated. Taste and adjust seasonings with salt, pepper and some of the reserved vinegar mixture from the raisins, if needed. Let sit for 10 minutes before serving, if you can, as it helps the ingredients come together. Just before serving, toss with breadcrumbs and, if needed, a final 1 teaspoon drizzle of olive oil.


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Made this on a weeknight as a side to baked potatoes. We all liked this but thought it could use something more. We really like it as a topper to the potatoes! I think I'll try the onions and lemon as other reviewers have suggested. If you make this, don't be shy with the garlic!

Simple, quick, and delicious!

Quick and easy for a weeknight vegetable. The walnuts made it surprisingly filling.

Quick and easy for a weeknight vegetable. The addition of the walnuts made it surprisingly filling.

We all thought this was delicious. Will easily be a "go to" weeknight recipe.

This was my first kale experience and I am a convert. After squeezing the liquid from the kale I chopped it. I sautéed two strips of diced bacon (for 1 lb kale) then added the garlic, kale and nuts. Finished with a squeeze of lemon. I will make this often.

This tasted great and was healthy. My husband and I cleaned out the bowl. I wouldn't change a thing.

Yum! Though I made several changes. Sauteed walnuts with more garlic, a serrano pepper and a summer squash. And added chopped preserved lemon and a grating of parmesan at the end.

Just made this. Used 1/2 lb kale and about 1/3-1/2 cup walnuts, 2 cloves garlic (almost all recipes I've seen underuse garlic), and olive oil. It's alright. Nothing special, like someone else mentioned. Could use a little something. Tried the lemon others have suggested. Not bad. Next time I would definitely sautee onions with the garlic. I'm normally too lazy to prepare kale and this was quick enough. I say I wouldn't make it again because this recipe is so simple that if I changed anything it wouldn't be the same recipe.

One of my go to recipes! I actually hated kale before trying this, but have now started cooking with it much more often (there is a recipe for a kale and brussels sprouts salad on here that is also very good). I did use butter instead of oil and pecans instead of walnuts - yum.

This is a very delicious and easy way to eat kale. I used pine nuts instead of walnuts because thats what I had in my fridge. It was very tasty and added nice flavor. I also doubled the amount of garlic, added a squirt of lemon juice and sprinkled a little parmesan on top. Finally I served it over a bed of quinoa. It was very good. I will definitely make this again!

Yum. Simple and yummy. Really just a vehicle for toasted walnuts with garlic!

This recipe is good. Nothing special. My girlfriend likes it and it's quick to amke and healthy. I make it often but like I said its]'s nothing special.

Easy delicious recipe. Goes great under grilled chicken or fish!

This is great. I prepared as suggested. However, I think the recipe would greatly benefit from a little squirt of lemon juice. There's something lacking, and I think that the acidity from lemon juice would make this a really great simple dish instead of something that is tasty but not really great.

tasty. my leafy green phobic wife still needed to have a little sweetness added to the mix. a little brown sugar worked.

This was great! Made my boyfriend eat his words about kale being gross. Maybe it's the blanching in boiling salted water that makes it so good, but I really liked it and will make again!

So good! Even my teenage daughter loved it. It's a keeper

As a vegan, I appreciate any recipe that gives more more protein. In this case, the walnuts. And this was delicious and so easy to prepare. Definitely make it again, just as is.

I'm vegetarian and made this as a side to soyrizo and eggs for brunch. It was delicious - hubby loved it too. I'm curious if the kale retains it's vitamins with the boiling and sauteeing, though - I'll try steaming next time. Still fiber is always good.

*lacunita kale, hahaha. Woops :)

I used lagunitas kale, as was suggested by some other reviewers, and maybe 4 cloves of garlic for this. I have to say, I've always considered kale to be a difficult food. This is not to suggest that I don't like it, indeed I have always been #1 fan of the earthy tones and bitter taste. But I've also only ever considered kale to be a crunchy, earthy, bitter green. That said, this recipe has changed my view of kale. It was soft, almost sweet, and, well, still earthy, but the cooked walnuts complimented the green perfectly. They bring out a lovely nutty flavor that gives kale an almost delicate flavor. I will definitely make this again. It makes for a wonderfully simple, easy, and surprisingly yummy snack.

Very good, very easy. I steamed the kale so it did not have to be squeezed.

Excellent kale recipe. everyone loved it. I steamed the kale and kept tasting it until it was done. It took about 25 minutes, but tht's at an altitude of 8,600 feet! I used half evoo and half veg. oil. Added a handful of cranberries which added a nice contrast of sweetness. Delicious and healthy!


Kale and Golden Beet Salad With Tahini-Lemon Dressing

The Picture Pantry / Alanna Taylor Tobin / Getty Images

Hearty and chewy and with a lovely blend of sweet, savory, and crunch, this well-rounded kale salad recipe makes a simple lunch or dinner during a hectic week. Roasted golden beets add a beautiful, mellow sweetness to earthy kale leaves. The salad is finished with walnuts, raisins, garlic, and lemon all tossed in a creamy tahini dressing.


Recipe Summary

  • ¼ cup extra-virgin olive oil
  • ¼ cup pure maple syrup
  • ¼ cup apple cider vinegar
  • 2 teaspoons white sugar
  • ½ teaspoon salt
  • ¼ cup chopped walnuts
  • 2 ½ cups chicken broth or vegetable broth
  • 1 cup farro
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • 1 cup chopped tart green apple
  • ¾ cup dried cherries
  • 2 tablespoons chopped flat-leaf parsley

Whisk oil, maple syrup, vinegar, sugar, and salt together in a bowl until dressing is smooth.

Cook and stir walnuts in a small skillet over low heat until toasted and fragrant, 3 to 4 minutes.

Bring chicken broth, farro, oregano, and basil to a boil in a saucepan. Reduce heat to medium-low and simmer for 10 minutes. Remove saucepan from heat, cover with a lid, and let sit until all the liquid has been absorbed, about 30 minutes. Transfer farro to a glass bowl and cool to room temperature, about 30 minutes more.

Mix walnuts, green apples, dried cherries, and parsley into farro. Drizzle dressing over farro mixture and toss to coat refrigerate until chilled, at least 30 minutes.


Watch the video: Weisskohlsalat mit apfel, zitronette-dressing, würzigem Gorgonzola. und walnüssen (June 2022).