Kale Salad with Pecorino and Golden Raisins (Side Dish)

1/2 cup walnut halves or pieces


1/4 cup golden raisins


1 tablespoon white wine vinegar


1 tablespoon water


1/4 cup panko

1 tiny clove garlic, minced

Coarse or kosher salt


3 tablespoons olive oil


1 bunch kale (I use Tuscan which is also called Lacinto or Black Kale)

2 ounces grated or ground pecorino cheese

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. You can also do this in your toaster oven. Once you smell the nutty aroma, they’re done. Keep a careful watch, so they don’t burn!

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. You’re going to want to use the liquid later, so don’t discard.

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:

Removing the ribs can be a pain, so my trick is to roll up the kale exposing the rib on the backside. With a sharp knife, trim off the rib. You can also use your hands to tear off the tender leaves. Easy, breezy! 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 (don’t add the remaining vinegar just yet!), remaining 2 tablespoons olive oil and lemon juice and toss until all the kale ribbons are coated. Taste and adjust seasonings with salt, pepper. If you’d like a bit more tartness, add the vinegar liquid from the raisins. Let sit for at least 10 minutes before serving, if you can, as it helps the ingredients come together and gives the kale time to break down and become more tender.

Just before serving, toss with breadcrumbs and, if needed, a final 1 teaspoon drizzle of olive oil.