Kale Salad With Pecorino And Walnuts Recipes

KALE SALAD WITH PANCETTA AND PECORINO

Kale Salad with Pancetta and Pecorino image

Provided by Ina Garten

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

4 anchovy fillets, drained
1 large garlic clove
1 tablespoon Dijon mustard
2 extra-large egg yolks, at room temperature
1/3 cup freshly squeezed lemon juice, at room temperature (2 lemons)
Kosher salt and freshly ground black pepper
2/3 cup good olive oil, plus extra to cook the pancetta
1/4 cup freshly grated Italian Pecorino cheese
1 pound lacinato kale (also called dinosaur or Tuscan kale)
4 ounces pancetta, small-diced
1 cup (1/2-inch-diced) bread cubes, crusts removed
1/2 cup shaved Italian Pecorino cheese (2 ounces)

Steps:

For the dressing, place the anchovies, garlic, mustard, egg yolks, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Process for 30 seconds until smooth. With the processor running, slowly pour the olive oil through the feed tube, until the mixture emulsifies. Add the grated Pecorino and process just until combined. Transfer to a container and refrigerate until ready to use.
Wash the kale and spin it dry in a salad spinner. Remove the rib from each leaf. Stack the leaves and slice them thinly crosswise, as you would coleslaw. Place the kale in a large bowl and toss with enough dressing to moisten.
Heat 1 tablespoon of olive oil in a medium (10-inch) saute pan. Add the pancetta and cook over medium heat for 6 to 8 minutes, tossing frequently, until browned and crisp. Transfer the pancetta with a slotted spoon to a plate lined with paper towels. Add the bread cubes to the pan, sprinkle with salt, and saute for 5 to 7 minutes, tossing frequently, until evenly browned. Add the pancetta, toasted bread, and shaved Pecorino to the kale and toss with large spoons. Serve at room temperature.

KALE, PECORINO, AND WALNUT SALAD

Kale, Pecorino, and Walnut Salad image

Toss earthy kale with a bright citrus dressing and finish with a crunch of toasted walnuts. Use baby kale, if possible, for its tender leaves.

Provided by Diana Yen

Time 10m

Yield Makes 6 to 8 servings

Number Of Ingredients 7

Ingredients

2 bunches Tuscan or Lacinato kale (about 1 pound), tough center ribs and stems removed
1/4 cup extra-virgin olive oil
1/2 lemon
Kosher salt
Freshly ground black pepper
Large chunk of Pecorino cheese
3/4 cup chopped toasted walnuts

Steps:

Tear any large pieces of kale into bite sized pieces.
In a serving bowl, drizzle the kale with the oil, squeeze in the lemon juice, and sprinkle with salt and pepper. Toss until well mixed and taste for seasoning. Use a vegetable peeler to shave thin pieces of Pecorino over the top. Finish by topping with walnuts.

CRUNCHY KALE SALAD WITH WALNUTS AND PECORINO

Crunchy Kale Salad with Walnuts and Pecorino image

Provided by Guy Fieri

Time 15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 cups finely julienned kale, cleaned and stems removed
2 cups finely julienned radicchio, cleaned and core removed
1/4 cup extra-virgin olive oil
1 lemon, juiced and 1 teaspoon zest
1/2 cup shaved Pecorino Romano, plus extra for garnish
1/4 cup dried currants
2 tablespoons finely sliced fresh basil
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper
1/2 cup toasted walnuts

Steps:

Toss the kale and radicchio with about half of the oil, lemon juice and zest in a large glass mixing bowl. Let stand about 2 minutes. Add the Pecorino, currants, basil and the remaining oil, lemon juice and zest. Thoroughly mix. Season with salt and pepper. Set aside.
Fold in the walnuts just before serving and top the salad with a pile of Pecorino.

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