Tuscan Kale Salad Recipe
charred grapes, pickled cranberries, pecorino, sourdough crumble, herb-mustard dressing
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Ingredients
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Salad Ingredients
Method
Salad Preparation
- 1
Prepare the Kale
Wash and remove the stems from the Tuscan kale. Tear the leaves into bite-sized pieces and place them in a large mixing bowl.
- 2
Char the Grapes
Preheat a grill or grill pan over medium-high heat. Toss the grapes with 1 tablespoon of olive oil, salt, and pepper. Grill the grapes until they are slightly charred, about 5-7 minutes. Remove and set aside.
- 3
Toast the Sourdough
In a pan, add the sourdough bread and drizzle with 1 tablespoon of olive oil. Toast over medium heat until golden and crispy, about 5 minutes. Let cool, then crumble into pieces.
- 4
Assemble the Salad
Add the charred grapes, pickled cranberries, and crumbled Pecorino cheese to the kale. Drizzle with the herb-mustard dressing (store-bought or homemade) and toss gently to combine.
- 5
Finish and Serve
Top the salad with the sourdough crumble and additional Pecorino if desired. Serve immediately.