Kale Salad Recipe
Ricotta Salata, Hazelnuts, Breadcrumbs, Sour Cherry Vinaigrette | v-n
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Ingredients
Method
Preparation
- 1
Prepare the Kale
Wash and dry the kale leaves thoroughly. Remove the stems and tear the leaves into bite-sized pieces.
- 2
Toast the Hazelnuts
Preheat the oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and toast for about 10-12 minutes until fragrant and golden. Let them cool, then chop coarsely.
- 3
Prepare the Breadcrumbs
In a skillet over medium heat, toast the breadcrumbs until golden brown, stirring frequently to prevent burning. Remove from heat and let cool.
- 4
Assemble the Salad
In a large mixing bowl, combine the kale, ricotta salata (crumbled), toasted hazelnuts, and toasted breadcrumbs. Drizzle with sour cherry vinaigrette and toss gently to combine.
- 5
Serve
Transfer the salad to a serving platter or individual plates. Enjoy immediately!